Can bananas be too ripe for banana bread muffins?

Bananas can never be too ripe for banana bread muffins! The BEST muffin bananas would be black and not yellow. Rule of thumb, the darker the better. P.S. I have tested this recipe with green and ripe bananas and the banana flavor isn’t much different.

What are the black specks in banana bread muffins?

The black specks that are found in banana bread muffins are seeds from the banana. These seeds are sterile and have no productivity capacity.

Can I use frozen bananas for banana muffins?

Yes! But thaw them first, so that they blend easily with the rest of the ingredients.

Do you need baking powder for muffins?

I don’t use baking powder for this recipe or for muffins but I have used it in cakes and bread. Baking soda has worked great!

Easy 5 Ingredient Banana Muffins | Perfect for Busy Mornings

Blender Banana Bread Muffins

Need an easy breakfast for school mornings? These super easy gluten-free banana bread muffins are so tasty and only have 5 ingredients! Whip them up in the blender and have breakfast ready for the whole week! Try my easy scrambled egg recipe and take a peek at my list of fast and simple breakfasts.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Whip up a quick batch of these lightly sweetened banana muffins for an easy and delicious breakfast perfect for busy mornings. Soft, moist, and fluffy, and made with simple ingredients, you’ll come back to this recipe again and again!

Author: Tiffany
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 12 1x
Category: Breakfast
Method: Oven
Cuisine: American

Ingredients

Scale

3 bananas
2 eggs
¼ cup honey
2 cups rolled oats
½ tsp baking soda
½ tsp salt (optional)**
½ tsp cinnamon (optional)**

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350F. Line muffin tins with paper or silicone muffin liners.
In a blender, combine the bananas, eggs and honey. Blend on low until everything is mostly smooth.
When the oven is preheated, add the rolled oats and baking soda to the blender. Add salt and cinnamon (both optional), if using. Blend again on low for about one minute until everything is well combined and smooth.
Immediately divide evenly among 12 silicone muffin liners. Bake for 15-20 minutes, or until a toothpick inserted into the middle comes out mostly clean.
Allow to cool completely before removing for storage.

Notes

** I’ve made these muffins both with salt and cinnamon, and without. Neither ingredient is necessary, but I personally prefer the taste of both.

Oat Flour

- Take any kind of rolled oats – old-fashioned or quick oats – and stick them in your blender. Give it a whiz for about a minute and BOOM…you have oat flour. If you need the official tutorial, here’s how to make oat flour.
- I have a Blendtec blender similar to this one and we use it every single day… but you can use a regular blender too if that’s what you have.
- If you’re making your own oat flour, do that step first. Dump the oat flour into a bowl, blend the bananas, eggs, and honey, and then add the oat flour with the baking soda at the end.

Nutrition

Calories: 110

Find it online: https://dontwastethecrumbs.com/banana-bread-muffins/