Blender Banana Oatmeal Muffins
If you you like a nice, dense muffin where you clean one dish and one dish only, you’ll love these! They’re easily made free of added sugar, which makes for the perfect on-the-go breakfast or “sweet” bite aside a savory egg dish. I’ve been eating them for breakfast and dessert, warmed up and topped with nut butter; they’re delicious!
dairy free, gluten free, soy free, nut free*, refined/added sugar free*
Yield: 12 muffins
Ingredients
3 medium overripe bananas
2 1/4 cups rolled oats
1/4 cup chia seeds
1 cup egg whites
2 tsp vanilla extract
1 tsp apple cider vinegar
1 tsp baking powder
3/4 tsp sea salt
2 1/2 tsp cinnamon
1/3 cup dark chocolate chips* or chopped walnuts*
optional: flakey sea salt for topping
optional: if you prefer a sweeter muffin, add 2-3 T maple syrup* (this makes them no longer free of added/refined sugar)
Directions
Preheat oven to 350F
In a large blender blend bananas, egg whites, apple cider vinegar, and vanilla until smooth. Then add the rest of the ingredients, besides the chocolate chips/walnuts and flakey salt. Blend again on low, until mixed
Remove blender from blender base and stir in chocolate chips/walnuts
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 14-17 minutes, or until a toothpick comes out clean
Let cool on a wire rack and enjoy!
Best stored in the fridge. They also freeze well!
*if using sweetened chocolate chips or walnuts, this makes them no longer free of added sugar/nuts
