Deliciously Healthy Banana Oatmeal Muffins Made Easy

Wholesome Banana Oatmeal Muffins that are gluten-free, flourless, and made easy in a blender, perfect for busy mornings.

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Prep Time 10

Cook Time 15

Cooling Time 10

Total Time 35

Servings: 12 muffins

Course: Breakfast

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Batter

2 cups old-fashioned rolled oats Quick oats can be used as a substitute.
3 large ripe bananas The riper, the better!
2 large eggs
1 cup plain nonfat Greek yogurt Cottage cheese is a great dairy-free alternative!
1/4 cup honey Adjust the amount to suit your taste.
1 tbsp baking powder Use aluminum-free for better health.
1/2 tsp baking soda
1 tsp vanilla extract
1/2 tsp kosher salt

Optional Mix-ins

1 cup chocolate chips Add for sweetness.
nuts Optional, add for crunch.
dried fruits Optional, mix to taste.

Equipment

blender
Muffin tin
spatula

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
In a blender, combine all muffin batter ingredients and blend until smooth.
Stir in optional mix-ins gently by hand, letting the batter cool for 10 minutes if warm.
Fill each muffin cup about three-quarters full with batter and sprinkle extras on top if desired.
Bake for 15 minutes or until the tops are set and a toothpick comes out clean.
Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 6mgCalcium: 4mgIron: 5mg

Notes

Use very ripe bananas for the best sweetness and flavor. Avoid overmixing the batter to prevent dense muffins. Store muffins properly to maintain freshness.

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