Almond Butter, Banana, Oatmeal Blender Muffins + A Giveaway
User Reviews
5
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Prep Time
10 mins
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Cook Time
14 mins
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Total Time
24 mins
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Servings
10 muffins
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Calories
140 kcal
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Course
Breakfast, Bread, Baked Goods
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Cuisine
American
Almond Butter, Banana, Oatmeal Blender Muffins + A Giveaway
Description
The recipe uses whole rolled oats blended with ripe banana, applesauce, almond butter, eggs, maple syrup, vanilla extract, cinnamon, baking powder, baking soda, and salt to form a batter. Unlike traditional muffins, blending oats and wet ingredients together creates a denser texture but ensures even flavor and moisture throughout. Mixing in chocolate chips by hand maintains some chunkiness.
The batter is portioned evenly into muffin cups and baked at a high temperature for a short time. The muffins are cooled before eating and can be frozen individually for convenience. The recipe suggests that the texture will not be as light and fluffy as muffins made with traditional flour but will be flavorful and satisfying.
To make the recipe dairy-free, omit or replace chocolate chips with dairy-free versions. These muffins suit a nutrient-dense snack or breakfast replacement where a heartier texture is acceptable.
Ingredients
- 1/2 cup applesauce unsweetened
- 1 banana ripe
- 1 egg
- 1/4 cup almond butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups gluten-free rolled oats
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch salt
- 1/4 cup dark chocolate chips optional
Instructions
- Preheat oven to 400° F. and line a standard 12 cup muffin tin with parchment paper muffin cups.
- Place all of the ingredients except the chocolate chips in the blender and blend until smooth, scraping down the sides of the blender as needed.
- Use a rubber spatula to stir in the chocolate chips.
- Scoop equal amounts of the batter into each muffin cup, I was able to fill 10.
- Top with a few more chocolate chips if desired, then place the muffins in the oven and bake for 13-15 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for a few minutes before eating.
- Muffins may be wrapped individually in plastic wrap and stored in a freezer bag in the freezer for eating at a later date.
Notes
- Blending the batter results in muffins denser than traditional ones but moist and flavorful.
- For dairy-free muffins, use dairy-free chocolate chips or omit them entirely.
- Wrap muffins individually for freezing and thaw before eating at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 19mg | 6% |
| Sodium | 104mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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