Start your day off right with these delicious Blender Banana Oatmeal Muffins! They are gluten and oil-free, but still very moist because of the Greek yogurt. They are also naturally sweetened and super easy to make!Â
During these months that I have spent in Brazil visiting my family, I have been cooking some North American recipes because my family has asked. They want to try more recipes that it is not common in Brazil and are traditional in the north. The first few days my sister asked me to make my famous Peanut Butter Oatmeal Waffles for the whole family. I made it and as I was expecting they all loved it. First, because it is really delicious (You should try to make it today!) and second because it is something new for them. In the northeast of Brazil, we like to eat cooked plantain, cassava, couscous, bread, eggs, cheese, and lots of fruits for breakfast. Waffles are definitely something that you don’t find here easily for breakfast.
Then, they asked me to make cookies for them. Oh Gosh… I made my Peanut Butter Gluten-free Cookie recipe and it was a big hit. They ate all the cookies in less than an hour. I am not kidding… hahahahah! My nephew who is one year and 7 months went crazy. My mom and my sister had about 3 or 4 cookies at once. And finally, a few days ago my sister asked me to make muffins. I immediately loved this recipe because it uses a blender to combine all the ingredients and make the batter smooth. I love to use my blender when I can because I think it is very convenient.
Another reason why I made this recipe is because it is very wholesome. You will use banana and oatmeal as a base instead of white flour, which makes this recipe gluten-free. These breakfast muffins are also very filling because of all the bananas and the oats that keep you satisfied. We also will use Greek yogurt to replace the oil and make these muffins very moist. It is also refined sugar-free and if your bananas are very sweet you can even reduce the amount of honey. Isn’t that great?! And yes this recipe calls for chocolate chips but if you want you can replace them with chopped nuts, dried fruits, or even some fresh blueberries.
Muffins are such a convenient snack and easy to make ahead of time. A few more muffin recipes I like to make regularly are my Almond Flour Cranberry Muffins, Gluten-free Carrot Muffins, and Cauliflower Muffins Recipe.
As you can see, what you need to make this recipe are very simple ingredients that I bet we all have at home such as oats, bananas, honey, eggs, and Greek yogurt. These muffins are very delicious and perfect to have for breakfast or snack time on your busy day of work. Enjoy!
Blender Banana Oatmeal Muffins
Ingredients
- 2 cups oats
- 2 large very ripe bananas
- 2 large eggs
- 1 cup plain Greek yogurt
- 2-3 tablespoons honey maple or agave
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 400F.
- Prepare a muffin pan by lining them with paper liners and set aside.
- Add all the ingredients, but the chocolate chips to a blender or a food processor and process on high. You should blend it until the batter is smooth and all ingredients are combined well or about 3 minutes or so.
- Then, by hand stir in chocolate.
- Pour batter into prepared muffin pan.
- Fill each cavity about 3/4 full.
- Sprinkle some chocolate chips over the top of each muffin as desired.
- Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean.
- Allow muffins to cool in pan for 10 minutes or so before removing.
Notes
- Adapted from Running with a spoon and Well Plated.
- Always double check that your baking soda and baking powder has not expired as they will affect the taste and rise of the muffins.
- Feel free to use any type of chocolate chips! Semi-sweet, milk, and dark chocolate chips are all great options.
- If you do not want to use paper liners, make sure to generously grease the muffin tin.
- To store: Store the banana oatmeal muffins in the fridge for up to a week or on the counter for 3 days. Make sure they're in an airtight container so they stay moist.Â
- To freeze:Â You can freeze the muffins for up to 3 months.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I had some Greek yogurt that I needed to use, so I searched for muffins and this recipe caught my eye. It couldn’t be simpler. The muffins come out really moist and you would never guess they have no butter in them! I’m making them again this morning.
That’s awesome. Happy to hear your enjoyed these muffins 😉
Excellent – double yum.
Glad you liked it!