Banana Oat Blender Muffins

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I was looking for a nutritious snack for afternoons when I’m starting to get hungry, but there is still a long time before dinner! I’ve made various other recipes in the past, and a lot of them have almond or peanut butter. Nothing wrong with these, and I will still make these sort of recipes as well. However, this time I was looking for something without the nut butter. I found a oat blender muffin recipe online that looked good, and then tweaked if just a little to fit my needs. These are now a favorite in the house! Easy to make, nutritious and tasty. Exactly what I was looking for.

I like that they use oats for the flour. Great source of complex carbs, fiber and some protein. Naturally sweetened with bananas, and then yogurt for more protein. The original recipe calls for 2-3 tbs honey. I have used both maple syrup and honey and either works well. I have also made them without any added sugar, just the banana for sweetness, and this is what I prefer. I wanted these to have minimal added sugar, and found that I can do without any. They’re not overly sweet this way so if you’d like to add a few tablespoons that is reasonable as well. It’s up to you and your taste preference.

The original recipe also called for these to be baked at 400 degrees which I found to be a bit hot. I cut down to 350 and baked a few extra minutes. I prefer it this way.

Finally, the recipe does call for a full cup of Greek yogurt. A few times when making this I didn’t have a lot of yogurt left, so I did a combo of milk and yogurt. One time I even did milk, water and yogurt and this worked out fine too! Just a little less rich. (I used a little water because one day I was running low on both yogurt and milk… it happens…. )

Banana Oat Blender Muffins
Adapted from Well Plated
Ingredients

  • 2 cups (160 grams) old fashioned oats

  • 2 large bananas (about 200 grams) very ripe

  • 2 large eggs

  • 1 cup (227 grams) plain Greek yogurt (or a mix of plain yogurt and milk works as well)

  • 1-2 tablespoons (20-40 grams) honey or maple syrup, optional

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon pure vanilla extract

  • 1/4 teaspoon kosher salt

Directions
Preheat the oven to 350 degrees F. Lightly grease a 12-cup standard muffin tin.

Place all of the ingredients in a blender. Blend or process on high, stopping to scrape down and stir the ingredients if needed, until the batter is smooth and the oats have broken down almost completely; a couple of minutes.

Transfer batter to prepared muffin tin. Bake for 15-18 minutes, until a toothpick comes out with just a few moist crumbs. Cool for at least 5-10 minutes in the pan before transferring to a wire rack to cool completely.