Blender Banana and Oat Muffins

Name: Blender Banana and Oat Muffins
Total time: 40 min
Yield: 12 personnes
Ingredients: 2 cups old fashioned rolled oats; 2 large bananas, very ripe; 2 large eggs; 1 cup plain nonfat Greek yogurt; 2 to 3 tablespoons honey; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon pure vanilla extract; ⅛ teaspoon kosher salt; Up to ½ cup chocolate chips

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.

40 min

12 pers

205°C

blender

Brunch

gluten-free

healthy

banana

Well Plated

Ingrédients

12 pers

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.