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Healthy Banana Oat Muffins

A close-up of a banana oat muffin with a bite taken out, showcasing its soft texture.
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Enjoy these easy banana oat muffins, made in a blender for a quick and healthy breakfast or snack. They are flourless, lower in sugar, and perfect for meal prep.

Ingredients

Scale
  • 2 ripe bananas, mashed
  • 2 cups rolled oats
  • 1/2 cup milk (any kind)
  • 1/4 cup maple syrup or honey
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chocolate chips, nuts, or berries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a blender, combine the mashed bananas, rolled oats, milk, maple syrup, applesauce, and eggs. Blend until smooth.
  3. Stir in the vanilla extract, baking powder, baking soda, cinnamon, and salt. Mix until just combined.
  4. If using, gently fold in any optional mix-ins like chocolate chips or nuts.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a finer oat texture, pulse the oats in the blender a few times before adding the wet ingredients.
  • To prevent gummy centers, ensure your muffins are fully baked. The toothpick test is crucial.
  • These muffins freeze well. Store them in an airtight container in the freezer for up to 3 months.
  • Adjust sweetness by using very ripe bananas or adding a touch more sweetener if desired.

Nutrition

Find it online: https://carlacooking.com/banana-oat-muffins/