Banana Oatmeal Muffins

5 from 5 votes

Our favorite healthy banana oatmeal muffins, made in a blender with no oil or butter. Hearty oats, ripe bananas and sour cream create a simple, satisfying, and naturally gluten-free snack.

Prep Time15

Cook Time18

Course: Muffins

Cuisine: American

Keyword: banana oatmeal muffins

Servings: muffins

Author: Nicole Hunn

Equipment

Blender or food processor see recipe notes for alternative

Ingredients

2 ½ peeled medium ripe bananas roughly chopped or broken
½ cup sour cream at room temperature
2 eggs at room temperature, beaten
1 teaspoon pure vanilla extract
½ cup coconut palm sugar (or the same amount of light brown sugar, by weight)
2 ¼ cups old fashioned rolled oats (gluten free, if necessary)
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
4 ounces semi-sweet chocolate chips plus more as desired

Customary - Metric

Instructions

Preheat your oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.
In a blender or food processor, place the bananas, sour cream, eggs, vanilla, sugar, oats, baking powder, baking soda, and salt.
Pulse or blend on high speed until well-blended, stopping periodically as necessary to scrape down the sides. Do not blend past the point where the batter is no longer a liquid.
Let the batter rest at room temperature for about 20 minutes, or until it has thickened.
Add about 3/4 of the chocolate chips to the batter, and mix by hand until evenly distributed throughout.
Divide the batter evenly among the prepared wells of the muffin tin. Top with the remaining chocolate chips, plus any more as desired.
Shake the tin back and forth to distribute the batter into an even layer in each well.
Bake in the center of the preheated oven for 18 minutes, or until a toothpick inserted in the center of a muffin comes out with a few moist crumbs attached.
Remove from the oven and allow to cool in the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve immediately or wrap tightly in freezer-safe wrap and freeze. Defrost at room temperature before serving.

Notes

If you don't have a blender or food processor

You can use 1 7/8 cup (225 g) oat flour in place of rolled oats, whisk vigorously or beat the eggs and sour cream with a handheld mixer until creamy, and mash the bananas as well as possible, then mix all of the ingredients together by hand in a large mixing bowl.

Nutrition