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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.

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!

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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! 

4.75 from 4 votes

Blender Mini Muffins

Makes 24 mini muffins
Print Recipe


  • 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


  • Preheat the oven to 350°F.  
  • Grease a mini muffin pan with coconut oil, set aside.
  • 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.
  • 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.
  • 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. 
Author: Brittany Williams


        1. Hello Kim,
          Thank you for reaching out! I do not include the calorie count or nutritional information on any of my recipes. All ingredients have different nutritional information so it will always vary depending on the exact ingredients (brands) you’re using. If you need to track nutritional information it’s best to calculate it for each recipe with your own ingredients into a program like MyFitness Pal because it can vary A LOT.
          Wish you all the best!

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

    2. 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.

  1. 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!

    1. 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!

      1. 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.

  2. 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!

  3. 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.

  4. 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?

    1. 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.

      1. 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.

  5. 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?

    1. 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.

      1. 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 🙂

  6. 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. 😉

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

  8. 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!

  9. 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!

  10. 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!

    1. 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.

    1. 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.

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

  12. 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

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

  14. 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.

  15. 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.

  16. 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!!!

  17. 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!!! 🙂

  18. 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.

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

  20. 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.

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

  22. 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)

  23. 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.

  24. 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!

  25. 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.

    1. 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. 🙂

  26. 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!

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

  28. 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!

    1. 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.

  29. 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….

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