These muffins only have three tablespoons of honey as the sweetener. Perfect for a snack or even breakfast.
Guys. BLENDER BANANA MUFFINS. One blender, dairy free, gluten free and healthy. This is literally epic. They are chocolatey and a perfect breakfeast.
You know, because eating dessert for breakfast is a must.
We are going to start by throwing oats, bananas, baking powder, baking soda, applesauce and eggs into a blender.
Then we are going to blend it up for about 2-3 minutes. You want the oats to be almost completely pulverized. As you can see there were some air bubbles. Now, it might be a little warm because of the blender moter. If that happens, let it cool down for 5 minutes.
Then we’re going to mix in 1/2 cup of add-ins. You can use chocolate chips, nuts, etc… I don’t have a photo.
Scoop the batter into a muffin pan lined with cupcake liners. It’s VERY important you use liners or they will stick. Top with more add-ins.
Bake at 400 degrees F until a toothpick comes out clean. They will sink a bit as they cool.
Healthy Blender Banana Muffins
Ingredients2 cups quick cooking oats
2 medium over-ripe bananas
1 cup applesauce
3 tablespoons honey
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 cup add-in’s, plus more for topping. I used chocolate chips.
- Preheat the oven to 400 degrees F. Line a muffin tin with cupcake liners. It’s important or the muffins will stick.
- Add all ingredients except add-in’s to a blender. Blend until the oats are almost completely pulverized, about 2-3 minutes. The batter may be warm from the blender moter. If it is, let it cool for 5 minutes.
- Mix in the add-in’s. Pour batter evenly between the twelve cupcake liners, filling them about 3/4 full. Bake for 15 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes.
How to store your muffins: Let the muffins cool for 2 hours before storing. Place a paper towel on the bottom of a Tupperware. Place muffins in a single layer. Put another paper towel on top. Seal shut. The muffins can be stored like this for 5 days without getting soggy.
*The nutrition facts are based off the products I used.