Recipe: Banana and Oat Blender Muffins
A simple, wholesome, lunchbox-friendly bake for busy families. There’s something incredibly comforting about a recipe that asks so little of you, the kind you can make while a toddler is tugging at your leg, while the baby is napping, or while you’re still wiping the sleep out of your eyes. These Banana and Oat Blender Muffins are exactly that kind of recipe.
We love them because they’re real-life friendly: throw everything in the blender, pour, bake, done. No bowls, no fancy ingredients, no fuss. They’re naturally sweetened with banana and a touch of maple, packed with fibre and slow-burning oats, and sturdy enough to withstand school bags, morning teas, and car snacks.
They freeze beautifully, reheat perfectly, and feel like the kind of nourishing snack that supports little bodies (and tired parents) through busy days.
Here’s how to make them:
Ingredients
2 large ripe bananas
2 cups rolled oats
2 eggs
¼ cup maple syrup or honey
½ cup milk of choice (dairy or plant-based)
1 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
Pinch of salt
Optional add-ins: chocolate chips, blueberries, chopped nuts, or a sprinkle of oats on top
Method
Preheat your oven to 180°C (350°F) and line a muffin tray with cases.
Add all ingredients to a blender — oats first, then everything else.
Blend until smooth and creamy. Scrape down the sides if needed.
Pour the batter into muffin cases, filling each about ¾ full.
Add any mix-ins on top and gently swirl through.
Bake for 15–18 minutes, or until golden and springy to the touch.
Cool on a rack before storing.
Storage
These muffins keep:
3–4 days in the fridge
Up to 3 months in the freezer
Pop into lunchboxes frozen and they’ll thaw by snack time.
We love these muffins so much because let’s be honest, parents need recipes that work with real life, not against it. Because nourishing yourself and your family shouldn’t feel complicated. And because sometimes the simplest little bake can make the whole week feel smoother.