Mornings can be rough. You’re tired, the kids are hangry, or maybe it’s just you and your coffee, glaring at each other. Whatever the case, these Gluten-Free Banana-Chia Blender Muffins are the kind of breakfast fix you don’t need to overthink. One blender. One bowl. Zero mess. And they actually taste like banana bread got its act together.
These muffins aren’t just gluten-free — they’re made with real ingredients. Nothing weird. Just stuff you’d recognize from your local grocery store (or your grandma’s pantry). They’re sweetened with ripe bananas and a splash of maple, packed with fiber from oats and chia, and perfect for grab-and-go mornings when no one has time to pretend life’s not chaotic.
Why I Keep These in My Freezer
I first made these during a week when everything was going sideways. My son had strep, my car battery died, and the bananas on the counter turned into brown spotted sadness overnight. Out came the blender. I threw in what I had. Somehow, magic muffins were born. They’ve been on rotation ever since.
I freeze them in batches, and by “freeze” I mean hide from my husband, because he eats them straight out of the freezer like they’re ice cream.
What Makes These Muffins Work
No flour — just good ol’ rolled oats. Cheap and easy to find.
No refined sugar — ripe bananas do the sweet talking.
Chia seeds — for fiber, texture, and a little crunch.
Greek yogurt or dairy-free yogurt — gives ‘em that soft, tender middle.
A blender — because why would we mix by hand when we’ve got electricity?
Tips That’ll Save You Later
Bananas too green? Roast them in the oven at 300°F for 15–20 minutes. Black skins = sweet mushy gold inside.
Want more protein? Add a scoop of vanilla protein powder and reduce oats by ¼ cup.
No blender? You can mash and mix everything by hand — it’ll just be a little chunkier.
Storage Notes
They keep well in the fridge for 4–5 days or freeze great for 2–3 months. I wrap mine in pairs in parchment and toss them in a freezer bag. Microwave 30 seconds or pop them in a toaster oven. Perfect every time.
Real People, Real Uses
My neighbor brings these to her kid’s soccer games. The moms go for them faster than the kids.
My sister uses them as emergency lunchbox fillers — no complaints from her picky eater.
I’ve had one in the car, one after yoga, and one at midnight with peanut butter on top. All good decisions.
Gluten-Free Banana-Chia Blender Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
Soft, fiber-packed muffins made in a blender with bananas, oats, chia seeds, and yogurt. Perfect for grab-and-go breakfasts.
Ingredients
2 large ripe bananas (the spottier, the better)
2 eggs
½ cup plain Greek yogurt (or coconut yogurt if dairy-free)
1 tsp vanilla extract
¼ cup pure maple syrup
2 tbsp chia seeds
1 ½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
Pinch of salt
2 cups old-fashioned rolled oats (certified gluten-free if needed)
Optional but recommended:
Handful of chopped walnuts or pecans
A few mini chocolate chips for kids (or let’s be real, for you)
Instructions
1. Preheat your oven.
Set it to 350°F and line a 12-cup muffin tin with paper liners, or grease it well.
2. Blend it all.
In your blender, toss in the bananas, eggs, yogurt, vanilla, maple syrup, chia seeds, baking powder, baking soda, cinnamon, and salt. Blend until smooth.
3. Add the oats last.
Pulse in the rolled oats until just combined. You don’t want them totally pulverized — a little texture is good.
4. Stir in extras.
If you’re adding nuts or chocolate chips, fold them in with a spoon. Don’t blend.
5. Scoop and bake.
Divide batter into muffin cups — they should be about ¾ full. Bake for 18–22 minutes, until the tops are set and a toothpick comes out mostly clean.
6. Cool and devour.
Let them cool in the tin for 10 minutes, then move to a rack. Or eat one warm. You earned it.
Notes
Use very ripe bananas for best flavor. Freeze in batches for easy breakfasts or snacks.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~160
- Sugar: ~6g
- Sodium: ~120mg
- Fat: ~4g
- Saturated Fat: ~1g
- Unsaturated Fat: ~3g
- Trans Fat: 0g
- Carbohydrates: ~25g
- Fiber: ~3g
- Protein: ~5g
- Cholesterol: ~35mg
