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)
Chocolate Chips (I used semi-sweet)
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)
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.
- 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
- 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.