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.