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Breezy Gluten-Free Blender Muffins

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Breezy Gluten-Free Blender Muffins






  • 2 cups gluten-free oats
  • 2 ripe bananas
  • 2 eggs
  • 1 cup non-fat or 2% plain Greek yogurt
  • 3 Tbsp. 100% maple syrup or sweetener of choice
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. vanilla extract
  • Dash of salt
  • Cooking spray (optional)

Muffin Topping Suggestions:

  • Diced apples and cinnamon
  • Blueberries and lemon zest
  • Raspberries and orange zest
  • Dried cranberries and walnuts


  • Preheat oven to 400°.
  • Line muffin tins with muffin-cup liners or spray tin with cooking spray.
  • If using silicone muffin pan, liners or cooking spray is not necessary; just allow muffins to fully cool before popping easily out of pan.
  • Throw all ingredients in a blender, and  blend until smooth and creamy, about 1-2 minutes.
  • Divide batter evenly among muffin cups (can use a cookie scoop to help portion evenly)
  • Sprinkle with topping of your choice.
  • Bake for 15 minutes or until toothpick inserted in center comes out clean. Silicone muffin pan may need a longer cooking time of up to 30 minutes, so check periodically.
  • Cool for 5 minutes, then remove from muffin tin and let cool completely on wire rack.


Nutritional Analysis (Yields 12 muffins; serving size: 1 muffin):
Calories: 115
Saturated Fat: 1 g
Protein: 5 g
Carbohydrates: 20 g
Fiber: 2 g
Sodium: 156 mg
Calcium: 59 mg

Recipe provided by Cooper Clinic Nutrition Services.