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Blender Breakfast Muffins

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 9 muffins 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: american


Wholesome, healthy, and deliciously easy Blender Breakfast Muffins with oatmeal, yogurt, granola, cinnamon, berries, and other good-for-you snack stuff!


  • 1 cup (240g) dairy-free yogurt (I used almond milk yogurt)
  • 2/3 cup (110g) coconut sugar
  • 2 flax eggs (2 tbsp flaxseed meal + 4 tbsp water)
  • 1/4 cup (50g) coconut oil*
  • 1/4 cup (60g) almond milk
  • 2 1/2 (200g) cups rolled oats
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 cup (50g) your favorite granola (I love this one)
  • 1/2 cup (g) dried berries (or raisins)


  1. Preheat the oven to 350ºF.
  2. Blend everything except the granola and dried fruit (add liquid ingredients first for easiest blending). Don’t over blend or the muffins will turn out gummy.
  3. Stir in the granola and dried fruit.
  4. Scoop into a lined muffin pan.
  5. Top with additional granola and dried fruit.
  6. Bake for 25-30 minutes at 350ºF.
  7. Cool for at least 10 minutes, then eat!


*You can try it with a runny nut/seed butter instead for an oil-free option, but I haven’t tested it personally.


  • Serving Size: 1 muffin
  • Calories: 272
  • Sugar: 18g
  • Sodium: 168mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 5g

Keywords: baking, oatmeal, yogurt, healthy, egg free, dairy free, snack, meal prep, kids, granola