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Banana Oat Blender Muffins

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.