Banana Oat Blender Muffins (Gluten Free!)

It’s the first day of school for my oldest little one today and while I may not be ready for summer to end just yet, I am definitely feeling prepared for those early mornings with these new Banana Oat Blender Muffins.

I will be the first to admit that I am not a morning person. The more I can automate things in the AM, the better it is for everyone. Having a quick, grab and go breakfast option for my kids is definitely one way to make the mornings run a little more smoothly. Enter: muffins. My kids LOVE muffins but I don’t always love all of the sugar and processed stuff in commercially available muffins (or even traditional muffin recipes!). These easy muffins come together in the blender in about 3 minutes and because they are naturally sweetened by honey and some dates, they contain only 1/2 tablespoon of refined sugar. They are also gluten free and loaded with fiber!

The key to making these muffins is to have a good blender that will allow you to grind the whole oats into a fine flour. I love my Blendtec and Lane swears by her Vitamix but any high powered blender will do. One of the best parts about this recipe is that by using the blender to mix everything, you really cut down on dishes. 

I start by adding plain greek yogurt and two large eggs to the blender. Toss in some honey, vanilla, a few pitted dates and two large, ripe bananas. Blend until smooth. Then add in your dry ingredients – including your oats! – and give it another good whirl. The batter will be light and airy.

Divide the batter up into your muffin tin, filling the individual cups a little more full than you would with traditional muffins. I love using this pampered chef scoop. This recipe will make about 12-15 muffins. They are then topped with a mixture of coconut oil, whole oats, and a touch of turbinado sugar for crunch. Bake for about 12 minutes at 400 degrees and then let cool on a wire rack for just a few minutes more. Your house will smell amazing!

The muffins keep well for 3-5 days in an airtight container, or for up to three months in a freezer.

Looking for other easy blender recipe ideas? Try our Apple Zucchini Toddler Muffins.

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Banana Oat Blender Muffins

A healthier breakfast muffin naturally sweetened with banana, honey, and dates. Gluten free and full of fiber.

Course Breakfast

Prep Time 5 minutes

Cook Time 12 minutes

Servings 12 muffins

Ingredients

• 1 cup plain greek yogurt I used Kirkland nonfat plain yogurt
• 2 large eggs
• 2 Tablespoons honey
• 1 teaspoon vanilla
• 4 fresh dates, pitted
• 2 large ripe bananas
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 ⅔ cup gluten free rolled oats, divided
• ½ Tablespoon melted coconut oil
• ½ Tablespoon turbinado sugar

Instructions

1. Preheat oven to 400 degrees. Spray a standard muffin pan with nonstick cooking spray and set aside.

2. In the jar of a high speed blender, combine the yogurt, eggs, honey, vanilla, bananas, and dates. Blend until smooth.

3. Add the baking soda and baking powder, kosher salt, and 2 ⅓ cup of the oats. Blend until well combined (I use the "batter" setting on my blendtec).

4. Divide the batter evenly among the muffin pan cups.

5. In a small bowl, gently mix the remaining ⅓ cup of oats with the melted coconut oil and turbinado sugar.

6. Top the muffins with the oat-sugar mix.

7. Bake at 400 degrees for 12 minutes, or until golden. Allow to cool on a wire rack and serve immediately or store in an airtight container for up to 5 days.

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