Blueberry Banana Blender Muffins

These Blueberry Banana Blender Muffins are everything you could ever want in a morning muffin. They’re packed with protein and flavor to keep you fueled and happy.

Not too long ago, I shared my Cranberry Apple Muscle Muffins with you. They were a HUGE hit with my family and you guys too! I love muffins and that recipe is one of my favorites. Unfortunately, cranberries aren’t available all year long. Since that recipe is so awesome, I decided we needed a new type of muffin from that base recipe. And that was the making of today’s incredibly satisfying, flavor-exploding Blueberry Banana Power Muffins!

There’s so much awesomeness (is that even a word?) about these muffins. First– they’re flourless and made with oats. This also makes them easily gluten free – just make sure your oats are certified gluten free. They also contain no butter or oil, use a ripe banana for sweetener, have protein rich cottage cheese, and are packed with antioxidant-rich blueberries.

You’re probably thinking – all that “health” talk probably makes these taste like health food, right?! Wrong. They taste soft, fluffy and light; exploding with juicy blueberries. You’re going to love them! What are you waiting for? Let your bananas brown, pick up some blueberries, and get to it!

The recipe uses very familiar, easy ingredients. No mixer required, taking less than 30 minutes start to finish, they freeze well, taste phenomenal, low calories, minimal fat, no added sugar, are moist, soft, tender, skinny perfection. I could really go on and on, but you should really get to baking now!

Blueberry Banana Blender Muffins
Prep Time
Cook Time
Total Time
I’d love to know if you make this (or any!) recipe! Tag @kimscravings on Instagram and Twitter.
Serves: 12 muffins
  • 1 cup egg whites
  • 1 egg
  • 1½ cup old-fashioned rolled oats
  • 3 packets stevia (optional)
  • ½ cup cottage cheese
  • 1 ripe banana
  • 1 scoop vanilla IdealLean Protein or about 26 grams favorite protein powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  1. Blend all ingredients except the blueberries in the blender and pour into well greased muffin tins. Press berries into the muffin batter dividing the blueberries evenly between all muffins. Bake at 350 degrees for approx 20 minutes.
I store these in a zip lock baggie in the fridge or freezer. To reheat, I turn the oven to high broil, slice, place on baking sheet and spray I Can't Believe It's Not Butter on each half. Broil for just a couple of minutes. The outer edges become slightly crisp with a tender center - so good!


Kim Lee

Kim is a freelance recipe developer, writer, and the author behind the healthy living blog, Kim’s Cravings. Kim has a passion for sharing nutritious delicious recipes and showing others that eating right can be easy and tasty.

More Posts - Website - Twitter - Facebook - Pinterest

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: