I recently stumbled over this recipe for a simple and nutritions blender muffin. I had a carrot in the fridge, and bananas turning brown on the counter so it was almost like it was meant to be! I went to work putting it all together and am glad I did. These muffins turned out delicious; light and moist, full of whole grains, healthy fats, fresh fruit and fresh veggies. How great is that? They are also made with no wheat flour, and no dairy, so if you are avoiding either of those this is another plus. They are not vegan due to the 2 eggs, but you could always try a vegan egg replacement if this is something you care about.
I followed the original recipe other than decreasing the honey just a bit from 1/4 c to 2 tablespoons and didn't miss it at all. The bananas themselves are nice and sweet. I also had a little freezer jam hanging out that I decided to add to the center of the muffin for a little sweet surprise! You can't see it in the picture, but it's there, I promise! It's a fun addition if you have some extra jam lying around. If you use peanut butter as your nut butter it'll turn these muffins into a "PB&J muffin"! Yum!
Oat Flour Banana Carrot Muffins
Adapted from Running with Spoons
- 1 1/2 cups (120 grams) oats
- 2 tablespoon (14 grams) flaxseed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 6 tbsp (96 grams) almond or peanut butter
- 2 tablespoons (40 grams) honey
- 2 teaspoons vanilla extract
- 2 medium bananas (200 grams or 1 cup)
- 1 cup (115 grams) shredded carrot, about 1 medium carrot
Preheat your oven to 350 degrees and prepare a muffin pan by lining the cavities with parchment paper liners or greasing them well with oil. Set aside.
Add all the dry ingredients (oats through salt) to a high-speed blender, and process on high until the oats have broken down into the consistency of a fine flour.
Add all of the remaining ingredients except for the carrots, and process on high until the batter becomes smooth and creamy, about 30 seconds. Periodically stop and scrape down the sides of your blender, if necessary. Transfer the batter to a medium-size mixing bowl and fold in the carrots by hand.
Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full.
Bake for 16 - 18 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Yields: 10 muffins
Approximate calorie count: 165 calories