These easy and healthy apple banana oat muffins combine bananas, applesauce, oats and chopped apples. The batter comes together in a blender and the muffins freeze perfectly.
To really kick 2021 into high gear, we’re bringing back the blender muffins. I’m telling you, these are THE blender muffins to try. Where apples meet bananas and not only produce a healthy muffin but a delicious muffin. A muffin that my 10.5 month old LOVES and so do I!
I love making healthier muffin recipes on the weekends to have around for the week. These muffins are perfect for breakfast, snack and everything in between. Keeping the refrigerator and freezer stocked so healthier options are within reach are key, especially after the holidays. I make 2 batches because they disappear QUICK!
Why You’ll Love These Apple Banana Oat Muffins
- Made with real ingredients
- Naturally sweetened
- Made without flour
- Can be gluten free if using certified GF oats
- Batter comes together easily in a blender
- Soft, moist and filled with apples
- Quick— blender to eating in 30 minutes!
Ingredients For Apple Banana Oat Muffins
- Oats: These are the base of the muffins instead of the usual flour. Make sure that you’re using old-fashioned oats. If you measure using quick oats, you’ll have too much oats for the muffins. If gluten free make sure you use certified GF oats.
- Bananas: You want to make sure that you’re using ripe bananas to help sweeten the muffins.
- Applesauce: This not only gives the muffins flavor but also helps provide moisture.
- Egg: 1 egg gives the muffins structure.
- Maple Syrup: Just a little bit helps sweeten the muffins. Depending on how ripe your bananas are, you might want to reduce this by 1 Tablespoon.
- Cinnamon & Vanilla Extract: Both help flavor the muffins.
- Baking Powder & Baking Soda: These are what help the muffin rise.
- Milk: Provides the additional moisture so that we don’t end up with dry muffins.
- Apples: You want to make sure that the apples are somewhat finely diced, especially if these are for your little ones too! This helps them get soft enough.
How to Make Apple Banana Oat Muffins
If you’ve made my banana oat muffins or peanut butter banana muffin recipe before, you know how easy this batter comes together. The recipe is written below, but let me give you a quick overview of the steps.
- Add Ingredients into Blender: All the ingredients get added into the blender except the chopped apples. Make sure you add the ingredients in the order listed in the recipe below otherwise the ingredients might get stuck. *Coming from someone that this happened to. ☺️
- Stir in Apples: Add the chopped apples and give it a stir to make sure they are combined.
- Fill Muffin Pan: Fill each (sprayed) muffin liner almost to the top. Top with oats, if desired.
- Bake: These baked for 15-17 minutes but start checking them at the 15 minute mark.
3 Muffin Tricks
I’ve made blender muffins over hundred times so I’ve learned a few tricks along the way.
- Blend Ingredients Well: Make sure you are blending the ingredients together well. You don’t want any texture in the batter. Start on low speed, then gradually work up high speed and keep it there for 30 seconds.
- Fill the Muffin Liners: Make sure you are filling the muffin liners all the way to the top with the batter. Don’t worry, the muffins won’t overflow. Why? That’s because we start baking them at a higher temperature which lifts the muffins. Then, we reduce the oven temperature for the centers to cook through.
- Bounce Back: Start checking the muffins at the 15 minute mark since all ovens are different. The easiest way is to push your finger into a few of the tops of the muffins, if it bounces back, they are done. If it leaves an indent, they need a little more time.
Apple Banana Oat Muffins
- 2 large bananas
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 3 Tablespoons pure maple syrup
- 2 Tablespoons milk
- 2 and 1/2 cups old fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 2 and 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 cup Yes! Apples, chopped
- Preheat the oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use muffin liners. If using liners, grease the liners so the muffins don't stick. Set aside.
- Place all of the ingredeints in a high powered blender or food processer, in the order listed, except for the apples. Stir in the apples. Divide the batter evenly between the muffin liners, filling almost to the top. Top with a few oats, if desired.
- Bake at 425°F for 5 minutes. Then, while keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 10-11 minutes. The muffins are done when a toothpick inserted into the center of a muffin comes out clean or press your finger against a muffin, if the top bounces back they are done. Allow the muffins to cool for 5-10 minutes in the pan.
- Muffins stay fresh at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- Make Ahead & Freezing Instructions: Baked muffins, after they cool, can be frozen for up to 3 months. Thaw overnight in the refrigerator.
- Oats: Make sure that you’re using old-fashioned oats. If you measure using quick oats, you’ll have too much oats for the muffins. If gluten free make sure you use certified GF oats.
- Bananas: You want ripe bananas for this recipe.
- Maple Syrup: You can substitute brown sugar, coconut sugar or agave for this. Reduce the amount if you want the muffins less sweet, though they aren’t very sweet.
- Milk: Any type of milk can be used. I’ve used whole milk, oat milk and almond milk.