Hi friends,
Everyone LOVES an easy recipe and less dishes to clean am I right or am I right? Well, keep reading then because all you need is a blender!
This recipe could not be any easier! You literally just throw all the ingredients (except chocolate chips) into the blender, stir in chocolate chips, pour into a lined muffin tray and bake.
The muffins are naturally sweetened with bananas so the more ripe the better! Like I’m talking with lots of spots + black pieces on the peel. I love to enjoy these Banana Oat Blender Breakfast Muffins with a bit of almond butter or jam to add some extra sweetness. Otherwise if you want a sweeter muffin, I would add some stevia drops to avoid changing the liquid to dry ingredient ratio too much. I used tahini, which is ground sesame seeds, so this muffin could go to school with your kids without any issues! If you don’t have tahini on hand, I’d suggest using a natural peanut or almond butter as a substitute.
You’ll need a blender & the following ingredients:
Steel cut oats (certified gluten-free if needed)
Tahini aka Sesame Seed Butter (or almond/peanut butter)
Eggs
Ripe Bananas
Chocolate Chips (I used semi-sweet)
Baking Powder
Baking Soda
Salt
This recipe is gluten-free (ensure you use certified gluten-free oats if cross contamination and gluten is a problem for you), dairy-free and refined sugar-free (depending on which chocolate chips you decide to use!). I like semi-sweet but you can definitely use your favourite alternative.
Looking for more muffin recipes? How about you try my:
Healthy Sweet Potato Breakfast Muffins
1 Bowl Grain-free Blueberry Muffins
I cannot wait for you to try this healthy muffin recipe! Tag me on social @balancingandie. I would LOVE to connect with you!
Banana Oat Blender Breakfast Muffins (GF)
Notes
Depending on how ripe your bananas are will change the sweetness of the muffins. If you would like a sweeter muffin, I'd suggest using some stevia drops.
Ingredients
- 1 1/4 cup steel cut oats
- 3 medium bananas (super ripe)
- 3 medium eggs
- 1/2 cup tahini (or almond/peanut butter)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
- Optional: Stevia drops for extra sweetener
- 1/4 cup chocolate chips + 1 tbsp for toppping
Instructions
- Preheat oven to 350F. Line muffin tray 12 liners. Set aside.
- In a blender, add all ingredients except for chocolate and mix on medium speed until well combined and no chunks remain.
- Stir in chocolate chips (reserving 1 tbsp for topping).
- Pour into 12 muffin tins, top with remaining chocolate chips.
- Bake for approximately 15-20 minutes until muffins are set in the center. Allow to cool on baking tray.
- Store any excess in an air tight container in the refrigerator for up to 5 days or freezer for 2 months.
