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Instant Loss - Conveniently Cook Your Way To Weight Loss

Encouragement. Motivation. Delicious Recipes.

in Blender Recipes· Breads and Muffins· Breakfast· Dairy Free· Dessert· Most Popular Recipes· Nut Free· Recipes· Snacks· Sweets

Blender Mini Muffins

These easy Blender Mini Muffins are sure to become a new staple in your morning breakfast routine! Made with tasty whole oats and honey, these will win over even the pickiest eater in your house.

Blender Mini Muffins instantloss.com

Breakfast was always a struggle for me.  It was always easier to put a couple boxes of cereal and a gallon of milk on the table.  When I started my weight loss journey, I knew that I needed to work to revamp breakfast. We cut out cereal in January 2017. For real, we have not bought cereal since! 

I found that making a hearty breakfast was actually much easier than I thought! Not only are these Blender Mini Muffins super easy, they also stay fresh for up to 3 days or store them in the freezer for a quick grab-and-go snack.  

One of the best things about these Blender Mini Muffins is that they are so versatile! My husband loves blueberries, my daughter loves chocolate, and my son loves strawberries. I am able to whip these up and easily cater to each of their needs without making 10 different breakfasts.

Another household favorite around here for breakfast is my Instant Pot Oatmeal and Buckwheat Pancakes. For a list of all of my favorite breakfast recipes click here!

This recipe is made using a high power blender. I personally love my Vitamix! You can use any high powered blender but this is my preference. If you’re struggling to decide which high power blender is the right one for you, check out this amazing side by side comparison of the Vitamix vs Ninja! You’ll thank me later.

Watch me make these muffins LIVE! Click here!

{this post contains affiliate links}

 

         

If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations! 

4.67 from 3 votes
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Blender Mini Muffins

Makes 24 mini muffins

Author Brittany Williams

Ingredients

  • 1 teaspoon extra-virgin coconut oil, for greasing
  • 2 large eggs
  • 1 medium ripe banana or 1 medium apple, cored and cut in fourths
  • 3/4 cup steel cut oats
  • 3 tablespoon raw honey or 3 pitted dates
  • 1 tablespoon flax seed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon fine ground sea salt
  • Toppings of choice

Instructions

  1. Preheat the oven to 350°F.  

  2. Grease a mini muffin pan with coconut oil, set aside.
  3. Place all of the ingredients, except for the toppings, inside a high powered blender in the order listed. If you're using an apple, add 1 teaspoon of ground cinnamon. Blend on high until smooth.

  4. Carefully spoon the batter into the mini muffin pan, filling the cups 1/2 to 3/4ths full. If desired, sprinkle with optional toppings. My favorites are dairy free chocolate chips, granola, and fresh fruit.

  5. Place the muffin pan inside the oven and bake for 9 to 11 minutes or until a toothpick inserted in the center comes out clean. 

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Filed Under: Blender Recipes, Breads and Muffins, Breakfast, Dairy Free, Dessert, Most Popular Recipes, Nut Free, Recipes, Snacks, Sweets

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Comments

  1. Anna says

    April 6, 2017 at 4:47 pm

    Could you sub out chia seeds for the flax seeds?

    Reply
    • bwilliams1289 says

      April 6, 2017 at 8:00 pm

      Sure!

      Reply
  2. Stacy says

    April 6, 2017 at 5:32 pm

    If you were to make regular sized muffins would you say it would make 6?

    Reply
    • bwilliams1289 says

      April 6, 2017 at 8:06 pm

      I only have ever made them mini. I’d say regular it would probably only make about 4, maybe less.

      Reply
    • Darlene says

      January 1, 2018 at 5:41 pm

      I doubled the recipe and it made 14 in a cupcake pan. So I would say 6 or 7 “regular” size muffins. I filled the cupcake liners 3/4 full.

      Reply
  3. Kate says

    April 6, 2017 at 6:18 pm

    These sound delicious! I am in the same boat with my weight so I am excited to follow your blog and try out your recipes.

    Do these freeze well? Wondering for quick morning breakfasts and batch baking. Also, how many of these are in a serving?

    Congratulations on the weight you have lost so far!

    Reply
    • bwilliams1289 says

      April 6, 2017 at 8:10 pm

      I need to edit the recipe!
      It makes 24 mini muffins. I only eat two because I’m limiting grain. My kids will eat 5 or 6 though. 🙂
      I haven’t frozen them yet because they’re always gone before I have the chance. If you freeze them let me know how it goes!

      Reply
      • Stacie says

        August 16, 2017 at 10:18 am

        I froze them and they thawed out fine. I made a double match to send in my kids school lunches and they both said that they were very good after they thawed out.

        Reply
  4. Pam Hammitt says

    April 6, 2017 at 7:49 pm

    Are you going to add Pinterest to save to?

    Reply
  5. Kim W says

    April 7, 2017 at 1:28 pm

    Tried these muffins this morning with bananas. They were great. I ended up making a second batch because it only made 12 mini muffins. I added a little cinnamon to the batter but no flax seeds because I don’t have those on hand. Nice recipe, thanks!

    Reply
  6. Tara says

    April 8, 2017 at 6:51 am

    I made these this morning in my Vitamix and had the most difficult time getting all the batter out of my vitamix :/ Any helpful hints? I might use my food processor next time haha.

    Reply
    • bwilliams1289 says

      April 8, 2017 at 12:40 pm

      I use a 1/2 tbsp to transfer the batter from the Vitamix to the pan. I used to have a hard time getting the batter out when I used the original pitcher. I just recently bought the square pitcher and I don’t have that issue anymore. https://www.amazon.com/gp/product/B00JLG0UL8/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=insta0271-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00JLG0UL8&linkId=54865f3b36bebd80731ca7ad92fc9e33

      Reply
  7. Rebecca says

    April 8, 2017 at 9:17 am

    I made the apple version this morning and they were delicious!! Do you peel the apple first? Also, how do you know when they’re done? Mine were golden brown after 9 minutes, but a toothpick wasn’t coming out clean, so I cooked them a few more minutes, but it seems like this recipe might make them a little fudgier in the middle?

    Reply
    • bwilliams1289 says

      April 8, 2017 at 12:35 pm

      I do not peel the apple. Did you cook them in a mini muffin pan? There have been a few people who have tried to cook them in a regular muffin pan and have issues getting them to cook through. I stick a toothpick in the center to see if they’re done. In my oven, at my altitude (I live in San Diego), it only takes 9 mins.

      Reply
      • Rebecca says

        April 10, 2017 at 2:25 pm

        Thanks for the reply! I did use a mini muffin pan, but mine is a very dark non-stick one, so maybe it just takes longer to cook with that pan.

        Reply
        • JoAnn Nash says

          May 2, 2017 at 3:47 am

          If your pans are dark you need to reduce the oven temp.

          Reply
  8. Liz says

    April 9, 2017 at 5:37 pm

    I tried these today. They just didn’t seem to bake properly. I even baked them for longer but the centre is still gooey. I used cut up frozen banana…I guessed at how much would make a large banana…maybe I over judged. Also, the melted coconut oil goes in the muffins and was not meant for greasing the tims right?

    Reply
    • bwilliams1289 says

      April 9, 2017 at 6:21 pm

      You’re using a mini muffin pan, correct? As long as you are you can omit the oil next time or just add a tsp. I’ve done a little more troubleshooting to try to replicate some of these issues. If the batter is super thick, add a little oil. If it’s runny add a little more oats. I think the reason a couple of people have had issues is because fruit is all different sizes. I’ve been making these for so long I don’t measure anyone. The other morning when I measured it all out those were the perfect measurements but I’m thinking there are variances depending on how big your apple or banana is.

      Reply
      • Liz says

        April 9, 2017 at 6:30 pm

        Thanks for your reply. I used a mini muffin pan. I think I needed to add more oats based on the banana size, and less coconut oil. They yummy, just need some tweaking on my end 🙂

        Reply
  9. Jennifer says

    April 23, 2017 at 8:14 am

    Could you add peanut butter?

    Reply
    • bwilliams1289 says

      April 23, 2017 at 2:16 pm

      Sure!

      Reply
  10. Lori Cribbs says

    April 23, 2017 at 1:52 pm

    For those that asked, I doubled the recipe of the banana and Apple ones and it fit perfectly in 12 regular muffin cups. I baked for 22 minutes. 😉

    Reply
  11. andrea says

    April 23, 2017 at 7:08 pm

    These were a huge hit! we made one set and then immediately went back to the blender and i tripled it this time….thanks!

    Reply
  12. Shelli says

    April 29, 2017 at 6:08 pm

    I doubled the recipe before realizing I was an apple short. So I substituted a small handful of baby carrots and the recipe worked out wonderfully. I did have to add a bit more oats to thicken the batter but it was a win in my book. It was yummy and my kids ate them! Way to get veggies too!

    Reply
    • bwilliams1289 says

      April 29, 2017 at 6:23 pm

      Such a great idea! Thank you for sharing. 🙂

      Reply
  13. Stephanie says

    May 25, 2017 at 5:58 am

    These have become a weekly staple in our house. My 6 yr old loves them. Perfect for her lunch. Very easy to make. We make them in the morning before school….and that says something because our morbings are pretty hectic with a new puppy and a very busy 6 year old!

    Reply
  14. Laura says

    June 5, 2017 at 6:34 pm

    Just tried these yesterday and they are a hit with the family! Just finished making another double batch tonight. Yummm! Do you happen to have the nutrition info on these? Also, I didn’t have a mini muffin pan so I had to make them regular size and the recipe makes 5. Does this recipe really make 24 mini muffins? Thanks!

    Reply
    • Brittany says

      June 5, 2017 at 8:57 pm

      It does when I fill the mini cups half full. 🙂 I am so glad y’all liked them. I do not post nutritional information because everyone uses different ingredients and I don’t want to post something that won’t be accurate for everyone.

      Reply
  15. Rachele says

    June 6, 2017 at 8:27 am

    Do you use ground or whole flax seeds? Thank you!

    Reply
    • Brittany says

      June 6, 2017 at 9:43 am

      Whole and they get pulverized in my vitamix with everything else. 🙂 As soon as a seed is ground and becomes oxidize it begins to lose some of it’s nutritional value so I always buy whole and grind myself, if I can help it.

      Reply
  16. Sirisha says

    June 20, 2017 at 1:28 pm

    Substitute for egg??

    Reply
    • Brittany says

      June 20, 2017 at 1:54 pm

      I haven’t tried it but I know a few members on our Facebook group have had success with a chia seed egg substitute. 🙂

      Reply
  17. Priscilla says

    June 26, 2017 at 9:26 am

    How many calories in each?

    Reply
  18. Carol says

    July 7, 2017 at 4:12 am

    How much peanut butter do you add to these muffins? Thanks

    Reply
    • Brittany says

      July 7, 2017 at 10:27 am

      I don’t add peanut butter to these muffins. You might be thinking about these ones: https://instantloss.com/2017/04/07/mamas-peanut-butter-banana-blender-muffins/

      Reply
  19. Rebecca says

    July 9, 2017 at 10:44 am

    Oh my word, these are amazing! My grandson is allergic to bananas so I substituted organic pumpkin. Worked perfectly.

    Reply
  20. Sue says

    July 10, 2017 at 1:08 am

    Hi Brittany
    Is it right you have to cook the steel cut oats as per instructions first? Sorry if that sounds a thick question but it doesn’t seem to say x

    Reply
    • Brittany says

      July 10, 2017 at 8:21 am

      You do not have to cook them first, that is a great question Sue!

      Reply
  21. Brittany Liggins says

    August 16, 2017 at 10:15 am

    These were so easy and so delish! And the oats are helpful while nursing. Toddler and picky husband approved!

    Reply
  22. Agustina Yusiningsi says

    August 16, 2017 at 11:08 am

    I made these muffins a couple times and I’m glad my son who is a picky eater loves it. I would like to reduce the use of flour to other healthy flour substitutes, thanks for the great recipes you made.

    Reply
  23. Kristin Stanley says

    August 16, 2017 at 11:21 am

    These muffins are awesome. I made 60 mini muffins for a group of 25 women from my church, and they were inhaled in an instant. Everybody asked me for the recipe and they couldn’t believe I didn’t use flour or add refined sugar.

    Reply
  24. Tana says

    August 16, 2017 at 11:21 am

    These mini blender muffins are a great find! My mother in law is taking radiation treatments following chemotherapy and has little to no appetite. However she loved these little muffins and actually ate 2! Thank you for sharing these healthy recipes!!!

    Reply
  25. Kali Turner says

    August 16, 2017 at 12:35 pm

    These muffins are staples in our house!! They are lifesavers when you need something to get you through the day. I love that they are so vercitle as well! I love a full cup of oats and I only use 1 tablespoon of agave syrup to sweeten it. Easy peasy!

    Off to make some more!!! 🙂

    Reply
  26. Michele says

    August 16, 2017 at 12:51 pm

    I’m not even exaggerating- these are so, so good! My husband eats the up faster than I can make them. We always use apples and lots of cinnamon. I’ve thrown in some mini chips, granola, craisins, you name it! This recipe is so flexible. It really is our new favorite breakfast.

    Reply
  27. Bridget B says

    August 16, 2017 at 1:23 pm

    I am obsessed with these muffins! They are easy to make, tiny, cute and very filling. They satisfy me up until lunch!

    Reply
  28. Kathryn says

    August 16, 2017 at 1:31 pm

    OMG, these are so delicious!!!! I can’t mention to my dad that I made them, or he’s holding out his hand for the ones I have frozen in the freezer. Yes you can freeze them, they don’t freeze hard, and you can eat them straight out of the freezer. The 2nd time I made these, I put 1.5 bananas in – yummy! It made more muffins, and I had to cook a minute longer. I use a small Pampered Chef scoop to scoop the batter for my mini muffin pan.

    Reply
  29. Maggie Carnegie says

    August 16, 2017 at 2:13 pm

    Another delicious breakfast or snack/snack on the go. It’s shocking how quickly these can be thrown together!

    Reply
  30. Erika says

    August 16, 2017 at 3:01 pm

    Double or triple this recipe to put some in the freezer! Excellent, easy, nutritious breakfast muffins

    Reply
  31. Patti says

    August 16, 2017 at 5:47 pm

    These are delicious and so easy to make!

    Reply
  32. Robbie says

    October 3, 2017 at 4:49 am

    Could you use unsweetened applesauce, and if so would maybe 1/3c work? Im not a fan of things being banana flavored . And apparently Im unclear of of 4 apple slices and tge core. Lol (im just not a baker!! Haha)

    Reply
    • Brittany says

      October 3, 2017 at 8:49 am

      That would work perfectly! 🙂

      Reply
  33. Elena says

    November 2, 2017 at 9:02 pm

    Do I need a Vitamix to follow to do most of your recipes and the meal plan? I have a regular blender and a magic bullet.

    Reply
  34. Dorothy says

    November 17, 2017 at 8:00 pm

    Thanks Brittany!! I make this recipe every week. I double the recipe and make regular size muffins.

    Reply
  35. Ashley says

    December 11, 2017 at 2:24 pm

    OMG!!!!! These muffins are SO good! I could seriously eat the entire pan 🙂 I didn’t add any seeds to mine and topped with dairy free chocolate chips! Hm… I wonder how many I can have lol! Thank you for this 🙂 You are such an inspiration!

    Reply
    • Brittany says

      December 11, 2017 at 3:03 pm

      Aw, YAY! I am so glad you like them! I usually eat 2 with a smoothie or 4… sometimes 6. hahaha

      Reply
  36. Stephanie says

    December 29, 2017 at 7:31 am

    My picky kids loved these muffins !

    Reply
  37. Renae says

    January 5, 2018 at 10:21 am

    When you say steal cut oats, do you mean just the dry oats or should I make the oats and then use them.

    Reply
  38. Rin says

    January 5, 2018 at 7:01 pm

    Maybe a silly question but if you make these with Apple with the core….just slice in quarters and toss it all in?!?! What about the stem, seeds, etc.

    Reply
    • Brittany says

      January 7, 2018 at 11:08 am

      I always remove the stem but removing the seeds isn’t necessary the Vitamix pulverizes it all. Also apple seeds are thought to have natural cancer fighting properties. 🙂

      Reply
  39. Debbie says

    March 20, 2018 at 11:54 pm

    The pumpkin muffins are so good! My husband is diabetic and shouldn’t eat flour or sugar, but he insists on having something sweet to go with his coffee in the morning. He buys Mexican pastries and one favorite is the pig cookie. It’s a soft, mildly gingerbread- tasting cookie, shaped like a pig. The pumpkin muffins taste a lot like them. I added a bit more ginger and he thinks they’re wonderful. Thank you for helping me get him to eat healthier, Even if he doesn’t know it!

    Reply
    • Brittany says

      March 21, 2018 at 12:25 pm

      I love this! Thank you so much for sharing Debbie! I am going to try increasing the ginger next time, great tip!

      Reply
  40. Jamie Piper says

    May 7, 2018 at 10:08 am

    Can you use a regular blender or would I need to use the food processor instead?

    Reply
    • Brittany says

      May 9, 2018 at 9:06 am

      If you use a regular blender or a food processor grind the oats first then add all the other ingredients. 🙂

      Reply
  41. Mallory Gould says

    July 29, 2018 at 9:09 am

    These are so easy and delicious! Thank you…

    Reply
  42. Kathleen Boyett says

    September 2, 2018 at 7:26 am

    In your video making Mini Blender Muffins, you use one egg, however the printed recipe calls for two. Which is correct? Thank you.

    Reply
    • Ally Jones says

      September 11, 2018 at 8:40 pm

      You should use 2 eggs for this recipe! 🙂

      Ally-Instant Loss Team

      Reply
      • Kathleen says

        September 27, 2018 at 10:17 am

        Thanks Ally!

        Reply
  43. Erin says

    October 19, 2018 at 5:28 am

    5 stars
    Oh. My. Gosh these were amazing and so so easy! I don’t have a high powered blender yet- it’s on my Christmas list!- so I pre-ground my oats with a coffee grinder and then used my food processor to mix everything together. Worked like a charm! My son couldn’t not stop eating these! Thank you!

    Reply
  44. natalie waggoner says

    August 18, 2020 at 7:23 am

    4 stars
    mine came our grainy. how long do you run the blender to chop up the oats?

    Reply
    • Admin Instant Loss says

      October 6, 2020 at 11:28 am

      Hi Natalie,
      If you. do not have a high powdered blender like a Vitamix the oats will come out grainy. For this recipe you are wanting to use the blender to pulverize the oats into flour so you can do that with a food processor if you have one or a high powdered blender but if you don’t have one of those two things the muffin mixture will come out grainy.

      Reply
  45. Erin says

    August 18, 2020 at 11:35 am

    I just came across this recipe. Can I use regular oats instead of steel cut oats?

    Reply
    • Admin Instant Loss says

      August 25, 2020 at 10:48 am

      Yes you can

      Reply
  46. Victoria says

    September 8, 2020 at 11:35 pm

    I will be attempting to make these very soon but do not have flax seed…..can they be ommitted without messing the recipe up? My trip to the store is not for a few more days….

    Reply
    • Admin Instant Loss says

      October 6, 2020 at 10:59 am

      Hello Victoria,
      Yes you can omit the flax seed.

      Reply
  47. Kim says

    November 16, 2020 at 10:39 am

    5 stars
    Amazing! I made these with bananas, and I used dates as suggested.

    Reply

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I had back issues that my doctor wrote off as weight issues but they weren’t weight issues, they were actual issues caused by severe muscle separation. But my weight was always the answer.⁣
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I found a different OB after I gave birth to Avey because she told me that if I wanted to have another baby with her I needed to lose at least 80 pounds before she’d take me as a patient again.⁣
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I felt like my body betrayed me. ⁣
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It betrayed me with disease, with miscarriages, still birth, emergency cesareans when I had planned for natural births, rashes, uncontrollable sweating, not fitting into a single piece of clothing at Target and irregular cycles... I could go on.⁣
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It sounds sad when you put it all together like that but I wasn’t sad, well, sometimes I was sad— but it wasn’t part of my character. ⁣
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I spent years trying to escape myself when what I really needed to do was befriend myself. Have enough respect for her to learn how to care for her— because I really didn’t know. And then have enough patience and trust in the new behaviors I was creating to stick with them, even when I wasn’t seeing change fast enough. ⁣
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When I embarked on this health journey in 2017, it wasn’t for weight loss, that was just a happy accident. ⁣
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I was in heavy pursuit of befriending my long neglected body. I knew that if I could find it within myself to care for her she’d have the tools to take care of me.⁣
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And that is exactly what happened.
I love making plant based yogurts! They ferment di I love making plant based yogurts! They ferment differently than dairy based yogurts and need the help of gelatin and a refrigerator to reach true yogurt consistency.⁣
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I have a recipe for Coconut Milk Yogurt on the website (instantloss.com) that is absolutely fabulous but buying canned coconut milk can get pricey. For Budget I developed a recipe using Oat Milk! It’s a tangy greek yogurt style yogurt— add berries, dried fruit, coconut flakes and a little bit of honey and you have an awesome treat! OR use it to make the gluten-free Everything Bagels! ⁣
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Find Instant Loss on a Budget in stores now! ⁣
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Tip: If after refrigeration your yogurt is too thick, simply add it back to the blender and blend it back down to desired thickness. ❤️ Can’t wait for you to try it!!
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1 Corinthians 6:19-20

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