Blender Banana Oatmeal Muffins
Clean eating goals got a lot more yummier with these healthy Banana Oatmeal Blender Muffins. Easiest to make, gluten free, ready under 30 mins, oh-so-tender and big on flavor!
Servings: 6 Muffins
Calories: 213kcal
Equipment
- Blender
Ingredients
- ¾ Cup (60 gms) Old Fashioned Oats (Ground to fine flour)
- 1 tablespoon Flax seeds
- 1 teaspoon Baking powder
- ¼ teaspoon Baking Soda
- ⅛ teaspoon Salt
- ¼ teaspoon Ground cinnamon
- 1 Large Egg (Room temperature)
- 3 tablespoon (47 gms) Almond Butter (natural one works)
- 3 Tbsp Honey
- 1 teaspoon Vanilla Extract
- 1 medium (100 gms) Banana (ripened)
- ½ Cup (57 gms) Zucchini (Shredded, Excess liquid drained)
- ¼ Cup Chocolate chips (I used dark)
Instructions
- Preheat oven to 350 deg F and line a muffin tin with parchment paper liners. Or grease the cavities with some oil. Alternatively you can coat regular liners with cooking spray.
- Add oats, baking powder, baking soda, salt, flax seeds and cinnamon powder in your blender and pulse till you get a fine flour.
- Now add all the wet ingredients except for shredded zucchini and blend until a smooth batter forms. Scrape sides if necessary.
- Fold in zucchini (removed of excess liquids) and pour batter in the pre-prepared muffin
- Bake for 18-20 minutes or till a toothpick inserted in the middle of muffins comes out clean.
- Allow to cool for 5-10 minutes in the tin and place on a wire rack to cool down further. Enjoy!
Notes
Blotting Zucchini: You will need to squeeze some liquid from zucchini by pressing it between 2 paper towels. As this extra liquid will make the muffins dense and soggy!
STORAGE INFORMATION:
1. Store your muffins covered at room temperature for 2-3 days. These muffins stay good in refrigerator for 7 days
2. These blender muffins are also freezer friendly. You may store them in the freezer for 2 months. Thaw in the refrigerator before devouring.
Nutrition
Serving: 1Muffin | Calories: 213kcal | Carbohydrates: 31g | Protein: 7g | Fat: 8g | Sodium: 117mg | Sugar: 9g