This post may contain affiliate links. Please see our disclosure policy.
These flourless blueberry muffins are a game-changer for busy mornings. You toss a handful of wholesome ingredients into a blender, pour into muffin cups, and 20 minutes later you’ve got a nourishing breakfast that’s ready to go.
As a nutritionist, I always look for ways to create breakfasts that are filling, naturally sweetened, and packed with good-for-you ingredients and so quick and easy to make. These muffins deliver. Made with oats instead of flour, and sweetened with bananas, blueberries, and just a touch of honey, they check every box.
If you’re into wholesome muffins like this, you’ll also love my Apple Cinnamon Muffins — another cozy and nutritious favorite.
The texture is moist and dense with just enough sweetness to keep both kids and adults happy. They are not overly sugary and will actually keep you full through the morning.
Why You’ll Love These Muffins
This recipe is a go-to for when I want something easy and nutrient-dense. Everything blends up quickly, and there’s hardly any cleanup. You can use a high-powered blender for a smoother texture or even a food processor. Just leave the blueberries out of the blender and stir them in at the end.
The result is a hearty, naturally gluten-free muffin that feels just indulgent enough to be a treat.
Simple Flavor Swaps
These muffins are super flexible. Here are a few easy ways to change them up based on what you have at home:
- Stir in chopped nuts like walnuts or pecans for crunch
- Use chocolate chips instead of blueberries
- Try chopped strawberries, raspberries, or blackberries
- Add chopped apples and cinnamon for a fall-inspired version
You can even make a double batch with a few different flavors in one muffin tin.
Perfect for Freezing and Meal Prep
Bake these on a weekend and freeze for later. They reheat well and make a quick breakfast or snack you can feel good about. I like to store them in these freezer-friendly containers to keep them fresh and ready for busy mornings. Just pull a muffin from the freezer and let it thaw at room temperature for about 30 minutes, or microwave it for a little over a minute.
I often keep a stash in the freezer for school mornings, travel days, or a quick post-workout bite.
Looking for a savory high-protein option? My Asparagus and Feta Egg Muffin Cups are perfect for balancing out sweeter breakfasts like these.
Easy Blueberry Blender Muffins with No Flour!
Ingredients
- 2 ripe bananas
- 2 1/4 cup rolled oats*
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1/2 cup nut butter of choice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2/3 cup dairy-free milk
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners and lightly grease (you can also just lightly grease the muffin tin.
- Add all ingredients to the blender with the exception of the blueberries. Blend until smooth and well incorporated.
- Toss in the blueberries right into the blender.
- Spoon the batter into each muffin tin until almost full. I use a cookie scoop.
- Transfer to the oven and bake for 17-20 minutes (depending on oven).
- Allow to cool for at least 10 minutes before enjoying.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the recipe for quick cooking rolled oats or traditional?
I love this recipe. We make these muffins a few times a month. My daughter loves it as banana chocolate chip. Sometimes I even add zucchini to the recipe. I use Kodiak protein oatmeal to increase the protein.
What is the nutritional info?
Made these for breakfast this morning and they are fabulous! I used frozen bananas and added in some chopped up strawberries, as well. Will definitely be making these again!
Is there nutritional info on these? They’re one of my favs!!!
Unfortunately I am banana intolerant…any ideas for a sub??
Sweet potato or greek yogurt would be a good substitute!