Blender Banana Oatmeal Muffins

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2 cups oats (quick cooking or old fashioned)
2 large very ripe bananas
2 large eggs
1 cup plain Greek yogurt
2 to 3 tbsps honey (to taste)
1-1/2 tsps baking powder (optional-aluminum free)
1/2 tsp baking soda
1/2 tsp pure vanilla extract
1/8 tsp kosher salt
Up to 1/2 cup chocolate chips (mini or regular) - OPTIONAL
1. Preheat oven to 400 degrees.
2. Line 12-cup standard muffin tin with paper liners and lightly spray with Pam baking spray (or simply grease muffin pan w/o the liners).
3. Place all ingredients (except chocolate chips/mix-ins) in blender or food processor and blend on high, stopping occasionally to stir and scrape sides down into the batter.
4. Blend until the batter is smooth and the oats have broken down almost completely (about 3 minutes).
5. Let the batter cool for about 10 minutes and then stir in (by hand) chocolate chips/mix-ins (otherwise, chocolate chips will melt into the batter).
6. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top.
7. Sprinkle with additional chocolate chips/nuts, as desired.
8. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
9. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes.
10. Remove from pan and enjoy!
Yields: 12 muffins.

Gluten Free.  120 Calories (per muffin w/chocolate chips).

Chocolate chips are optional.  Other ideas for mix-in ingredients:  chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed).

If wrapped tightly in plastic, can be frozen up to 2 months.

Martha Johnson

Member since Aug 2007

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