Blender Banana Oatmeal Muffins

If you you like a nice, dense muffin where you clean only one dish and one dish only, you’ll love these! They’re easily made free of added sugar, which is the perfect breakfast on-the-go or “sweet” bite aside a savory egg dish. I’ve been eating them for breakfast/dessert warmed up and topped with nut butter; it’s truly delicious.

dairy free, gluten free, soy free, refined sugar free, added sugar free*

Yield: 12 muffins

Ingredients

• 3 medium overripe bananas

• 2 cups oats

• 3/4 cup egg whites

• 1/3 cup unsweetened nut milk

• 1 tsp vanilla extract

• 1 tsp apple cider vinegar

• 1 tsp baking powder

• 1 tsp sea salt

• 2 tsp cinnamon

• 1/3 cup dark chocolate chips, unsweetened to keep added sugar free, if desired*

• optional: flakey sea salt

• optional: if you prefer a sweeter muffin, add 3 T maple syrup* (this makes them no longer free of added sugar)

Directions

• Preheat oven to 350F

• In a large blender, blend everything except apple cider vinegar, chocolate chips, and additional flakey sea salt, if using. Blend just long enough for all ingredients to be mixed and oats blended, this should be less than a minute

• Add apple cider vinegar and blend again, just for a few seconds until vinegar is blended in

• Remove blender from blender base and stir in chocolate chips

• Line a muffin tin with parchment paper liners and pour batter into each cup, filling tins only 3/4 of the way. Sprinkle on flakey salt, if using

• Bake for 13-17 minutes, or until a toothpick comes out clean

• Let cool on a wire rack and enjoy!

• Store at room temperate for up to three days, or in the fridge