Healthy Blender Banana Muffins
These healthy blender banana muffins are loaded with healthy ingredients like oats, bananas and greek yogurt and are so easy to make! Perfect for easy meal prep, on the go breakfast or a delicious sweet treat!
Print Recipe
Equipment
- High Speed Blender
- muffin tin
- muffin liners
Ingredients
- 2 c rolled oats
- 2 bananas (ripe)
- 2 eggs
- ½ c greek yogurt
- ¼ c almond milk
- ¼ c maple syrup
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ c protein powder (optional)
- ½ c chocolate chips
Instructions
- Preheat oven to 350F. Line a 12 muffin tin with liners and spray liners with cooking spray.
- Add dry ingredients to a blender and pulse into a coarse flour texture. Add in rest of ingredients and blend until almost smooth (be careful not to overblend!)
- Stir in chocolate chips or desired mix-ins by hand.
- Spoon batter into muffin moulds, filling each ¾ way full. Top with additional chocolate chips and bake 18-20mins until lightly golden and toothpick comes out almost clean.
- Let cool in pan for 10 mins, then transfer to a rack to cool completely.
Notes
How to Store
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Reheat in the microwave for 30 seconds straight from frozen.Top Tips
- Use overripe spotted bananas. The spottier the better. Under-ripe bananas will not give you enough natural sweetness and the muffins will be denser.
- Do not over-blend. Blend until smooth and stop. Over-blending makes the batter gummy and the muffins dense rather than fluffy.
- Fill liners three-quarters full. This gives the muffins room to rise without overflowing. A cookie scoop makes it fast and even.
- Do not open the oven before 15 minutes. The muffins need to set first. Opening early causes them to sink in the middle.
Tried this recipe?Let us know how it was!