Vegan Banana Blender Muffins

Ingredients

• 150 ml (½ cup + 2 tbsp)cashew milk, or another non-dairy milk
• 1 tbspapple cider vinegar
• 64 g (¼ cup)cashew butter, or another nut butter
• 50 g (¼ cup)coconut sugar
• 2 medium bananas (about 260–280 g; 1 cup mashed)bananas
• 2 tspvanilla extract
• 200 g (2 cups)gluten-free rolled oats
• 2 tspbaking powder
• 1 tspbicarbonate of soda
• ¼ tspsalt
• 1 tsp, optionalground cinnamon

Instructions

1. 1

   Prepare the tin

   Heat the oven to 210°C (425°F). Line or grease 9 muffin cups.

2. 2

   Blend the batter

   Put the ingredients into a high-speed blender in the listed order, starting with the wet ingredients. Increase the speed gradually. Stop the blender and scrape down the sides with a spatula as needed, then blend until a thick batter forms.

3. 3

   Bake the muffins

   Divide the batter between the 9 muffin cups, about 90 g per muffin. Bake for 5 minutes, then lower the oven to 175°C (350°F) and bake for another 18–20 minutes, or until cooked through.

4. 4

   Cool before serving

   Leave the muffins in the tin for 3–5 minutes. Carefully move them to a cooling rack and let them cool completely before eating.

What are banana blender muffins?

They are individual banana muffins made by blending the batter rather than mixing flour and wet ingredients by hand. This flourless, vegan version uses rolled oats as its base.

Blender muffins are a practical modern baking style rather than a traditional regional dish. Here, ripe banana brings sweetness and moisture, while nut butter helps give the oat batter body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 214 calories, 6g protein, 35g carbs, 6g fat.

Most of the carbohydrates come from the bananas, oats and coconut sugar, while the cashew butter contributes much of the fat and some protein. Pair a muffin with a protein-rich side, such as yoghurt or a suitable dairy-free alternative, to make a more balanced plate.

Why the ingredients work

Ripe bananas: they mash easily and add moisture and flavour. Weighing them or checking the mashed volume helps keep the batter consistent.

Rolled oats: blending breaks them down into a fine, flour-like base. Use oats labelled gluten-free if that is important for your cooking needs.

Vinegar and raising agents: the recipe combines apple cider vinegar with baking powder and bicarbonate of soda. Measure these carefully for an even rise.

Blending the batter

Wet ingredients first: add them in the listed order so the blender can start moving the mixture before the oats and raising agents go in.

Scrape as needed: stop the blender and sweep batter from the sides with a spatula if it is not circulating. Avoid running the blender for longer than needed once the batter is smooth and thick.

Getting the bake right

Two temperatures: the muffins begin at 210°C (425°F) for 5 minutes, then finish at 175°C (350°F) for 18–20 minutes. Lowering the heat after the initial bake gives them time to cook through.

Doneness: the recipe calls for muffins cooked all the way through. If unsure, check one in the centre of the tin before taking the batch out.

Texture and cooling

The batter should be thick after blending, and the baked muffins should hold their shape once released from the tin. The exact texture can vary with banana size and ripeness.

Let them rest in the tin for 3–5 minutes before moving them to a rack. Cooling completely helps the crumb set before you eat or store them.

Serving ideas

Serve a muffin on its own for breakfast or a snack, or pair it with unsweetened yoghurt or a suitable dairy-free alternative. Fresh fruit makes an easy accompaniment.

For a more substantial plate, add a protein-rich topping or side that suits your diet. The muffins are also easy to pack once fully cooled.

Recipe notes & tips

• Use bananas that are ripe and soft for easier blending and fuller banana flavour.
• Add the ingredients in the listed order, with the wet ingredients at the bottom of the blender jug.
• Increase the blender speed gradually to help the mixture move evenly.
• Stop the blender and scrape down the sides if oats or batter cling to the jug.
• Use a kitchen scale to divide the batter into portions of about 90 g each.
• Allow the muffins to cool completely on a rack before storing them.

Variations

• Change the nut butter: use another nut butter in place of cashew butter.
• Swap the milk: choose another non-dairy milk instead of cashew milk.
• Add cinnamon: include the optional teaspoon for a warm spice note.
• Leave out cinnamon: omit it for a more straightforward banana flavour.
• Use gluten-free oats: choose certified gluten-free rolled oats if needed.

Common mistakes to avoid

• Adding dry ingredients first: follow the listed order so the wet ingredients are at the bottom of the blender.
• Blending without scraping: stop and sweep down the sides when ingredients are stuck above the blades.
• Overfilling the cups: divide the batter among all 9 muffin cups, about 90 g in each.
• Skipping the temperature change: lower the oven to 175°C (350°F) after the first 5 minutes.
• Moving them too soon: leave the muffins in the tin for 3–5 minutes before transferring them to a rack.

How to store

Once completely cool, keep the muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. Reheat briefly in the microwave or in a low oven until warmed through.

Frequently asked questions