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*

• optional: flakey sea salt

• 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 everything except apple cider vinegar, chocolate chips, and additional flakey sea salt, if using. Blend on low setting, just long enough for all ingredients to be mixed and oats blended, if you like a smooth texture. This should be no longer 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. These muffins also freeze well!