If you’re on the hunt for a simple, wholesome muffin recipe that skips the added sugar but doesn’t skimp on flavor, you’re in the right place. These No-Sugar Banana Blueberry Blender Muffins are one of those magical “throw it all in and blend” recipes that somehow taste like you spent way more time than you actually did. They’re naturally sweetened with ripe bananas, packed with fiber-rich oats, and made extra creamy with yogurt — no oil, no refined sugar, and no complicated steps.
What makes them even better? Everything happens in the blender, which means less mess, less effort, and super easy cleanup. Whether you’re baking for your weekly meal prep, making something quick for the kids, or just need a snack that won’t leave you with a sugar crash, these muffins deliver. They’re freezer-friendly, gluten-free (if you use certified GF oats), and perfect for breakfast on the go or a midday pick-me-up.
Recipe
2 cups gluten- free old-fashioned oats
3 very ripe bananas (the spottier, the sweeter)
2 large eggs
1 cup plain coconut yogurt
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup fresh or frozen blueberries
How to Prepare
Preheat oven to 375°F and line a 12-cup muffin tin with liners.
Place all ingredients EXCEPT blueberries in a blender. Start with oats and blend until finely ground. Add remaining ingredients. Blend until smooth (about 1-2 minutes).
Gently stir blueberries into the batter by hand *Note: Can use frozen mixed berries instead of blueberries.
Fill each muffin cup about 3/4 full Note: Muffins won’t rise much due to banana density.
Bake 20-22 minutes until the toothpick comes out clean.
Let cool in pan for 5 minutes before removing.
