Easy banana oatmeal blender muffins are here! Im not sure if you have tried making muffins in the blender, but it is seriously SO easy! These muffins are so fluffy and moist, gluten-free and dairy-free, sweetened with bananas only and have a gorgeous walnut crumble topping. The whole family will love these muffins!
What you will need:
- ripe bananas
- eggs
- almond milk
- vanilla
- coconut oil
- oatmeal
- cinnamon
- rawsome ground flax
- cinnamon
- baking powder + soda
- sea salt
Nut Crumble Topping:
- walnuts
- coconut oil
- oatmeal
- cinnamon
- date sugar
How to store theses muffins: I recommend storing these muffins covered in the fridge (they will only last few days at room temperature before going bad because there is no preservatives/refined ingredients). You can store these muffins in the fridge for up to 6 days. OR make a batch and pop some in the freezer for a quick breakfast or post workout snack. These muffins store in the freezer really well and defrost quickly.
There is just something about fresh baked muffins that are so comforting to me. Im not sure if its the glorious smell as they are baking in the oven or the fluffy deliciousness that you can snack on throughout the day. I personally LOVE cutting a muffin in half, warming it up and lathering it with peanut butter, a dollop of coconut yogurt and some granola or cacao nibs (you’ll probably need a fork for this). You have to try it, seriously the best.
Banana Cinnamon Oat Blender Muffins
Ingredients
- BANANA CINNAMON OAT MUFFINS:
- 3 large ripe bananas
- 2 eggs
- 1/2 cup almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla
- 1/4 cup rawesome (or ground flax meal)
- 2 1/3 cup oatmeal (quick oats)
- 1 tbsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- -
- NUT CRUMBLE TOPPING:
- 1/2 cup chopped walnuts
- 1/4 cup oatmeal
- 2 tbsp melted coconut oil
- 1 tsp cinnamon
- 2 tbsp LIVA date sugar
Directions
- Step 1 Place the first 6 ingredients for the muffins into the blender (bananas, eggs, almond milk, melted coconut oil, vanilla and flax meal). Pulse until these ingredients are well combined.
- Step 2 Add the remaining ingredients for the muffins into the blender. Pulse for about 30 seconds (you want the batter well combined but not completely smooth, leave a few small oatmeal lumps). Grease a standard size muffin tin (12 cup) with coconut oil, pour the batter into the cups until it is evenly distributed.
- Step 3 Gather the ingredients for the crumble topping. Mix together the chopped walnuts, oatmeal, melted coconut oil, cinnamon and date sugar (you can sub for coconut sugar if you don’t have date sugar). Evenly distribute the walnut crumble to the top of the muffins. Lightly press the crumble into the batter to help it stick to the muffin as it bakes.
- Step 4 Bake at 350 for 24-28 minutes or until a toothpick inserted into the middle comes out clean. Place the muffins onto a wire cooling wrack after baking. Removed the muffins from the tins once they have cooled enough. ENJOY!
