Blender Banana Oatmeal Muffins Simpler than a mix! Seriously! So very versatil…
Blender Banana Oatmeal Muffins 🍌
Simpler than a mix! Seriously!
So very versatile too! .
“I made these this morning. They were moist and delicious. I will definitely make these again.” -Melissa
. “These are amazing! I’ve made them over and over again and even cooked them up as pancakes on the griddle instead of muffins. 🙂 Love adding chocolate chips and raspberries, or pecans! I recently had a baby and added brewers yeast, flax seeds, and flax oil to make them “lactation muffins”…and they taste great! Thank you!” – Brittney
Makes 12 muffins
Serving size 2 muffins
2 cups dry old fashioned oats (NOT steel cut)
2 large ripe bananas
2 large whole eggs
1 cup plain unsweetened Greek yogurt
2 Tbps raw honey
1 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract
1/8 tsp sea salt
Up to 1/2 cup combines mix-ins of choice:
dark chocolate chips, chopped walnuts, chopped pecans, raspberries, or blueberries (fresh or frozen)
Preheat your oven to 400 degrees f.
Lightly grease a 12-cup standard muffin tin with coconut oil or line with liners. If using liners, lightly spray them.
Place all of your ingredients EXCEPT for the mix-ins in a blender.
Blend on high, stopping to scrape down and stir the ingredients, until the batter is smooth, about 2-3 minutes.
Then, stir in the mix-ins.
Divide the batter between the prepared muffin cups, filling each no more than 3/4 of the way to the top.
Bake in your preheated oven for 13-15 minutes, just until the tops of the muffins set and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes.
Serve immediately, or store in a sealed container refrigerated. ❤Rachel