Blender Banana and Oat Muffins
These flourless muffins rely on oats and ripe bananas for a hearty, wholesome crumb. Free from butter and oil, they are prepared entirely in a blender for an efficient breakfast solution.
Ingrédients
- 2 cup old fashioned rolled oats
- 2 large bananas · very ripe
- 2 large eggs
- 1 cup plain nonfat Greek yogurt
- 2 to 3 tbsp honey
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp pure vanilla extract
- ⅛ tsp kosher salt
- Up to ½ cup chocolate chips
Préparation
- 1
Preheat the oven to 205°C (400°F). Grease a 12-cup standard muffin tin or line with paper liners and grease them lightly.
- 2
Combine oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla, and salt in a blender or food processor. Blend on high for about 3 minutes until smooth and the oats are broken down.
- 3
Stir in the chocolate chips by hand. If the motor warmed the batter, let it cool for 10 minutes before adding the chips.
- 4
Divide the mixture among the muffin cups, filling each no more than three-quarters full. Add extra chips or nuts on top if desired.
- 5
Bake for 15 minutes until set and a toothpick comes out clean. Cool in the pan on a wire rack for 10 minutes before removing.