Banana Nut Blender Muffins
These banana nut blender muffins are the perfect way to start your day. With no flour, oil, butter or added sugar, this recipe is “Healthyish” at its finest. Heat leftover muffins for 10-15 seconds in the microwave for a soft, warm treat. Option to top your muffins with your favorite nut butter for some extra protein too.
Ingredients Needed for Banana Nut Blender Muffins
Oats – You’ll need whole grain rolled oats for this recipe. DO NOT use steel cut or any other type of oats. Add the rolled oats to the blender and buzz them until a powder forms. You might have a few small pieces of oat in the powder which is fine.
Baking Soda / Salt – You’ll need baking soda as your leavening agent, and salt to active it.
Bananas – For this recipe, you’ll need 2-3 very ripe bananas depending on size. Make sure the skin is very brown on the outside. This will give your muffins a delicious natural sweetness. It also makes the muffins very soft and fluffy.
Eggs – For this recipe, you’ll need two fresh eggs.
Applesauce – For this recipe, you’ll need sweetened cinnamon applesauce. Option to use regular too. However, the cinnamon adds a little extra flavor to the muffins.
Milk – You’ll need 2% milk for this recipe.
Vanilla – Add a touch of vanilla for some depth of flavor.
Dates – Add 5-6 pitted dates to this recipe. The dates add texture and natural sweetness.
Maple Syrup – For this recipe, you’ll need maple syrup. Be sure to use the good stuff.
Walnuts – Crush some fresh walnuts and sprinkle them over the muffins before adding them to the oven.
How to Make Banana Nut Muffins
Preheat the oven to 350 degrees.
Spray a cupcake tin with non-stick baking spray. Option to use liners.
Add the oats to your blender and buzz them until a powder forms.
Add the baking soda, salt, eggs, bananas, milk, maples syrup, dates, vanilla and applesauce.
Buzz until a batter forms.
Pour in the cupcake tin.
Top with crushed walnuts and bake for 18-20 minutes. Or until a toothpick inserted in the center comes out clean.
Serve warm and enjoy.
Store in a cover container on the countertop for three to four days. Option to freeze as well. Be sure the muffins have fully cooled and place them in an airtight bag. Freeze for up to 30 days.
Banana Nut Blender Muffins
- 1 ¾ cup rolled oats, buzzed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 bananas, very ripe
- 2 eggs
- ½ cup sweetened cinnamon applesauce
- ¼ cup 2%milk
- ¼ cup maple syrup
- 5-6 pitted dates
- 1 teaspoon vanilla
- ¼ cup walnuts, crushed as topping
- 1 cupcake tin
- 1 blender
- Preheat the oven to 350 degrees.
- Spray a cupcake tin with non-stick baking spray. Option to use liners.
- Add the oats to your blender and buzz them until a powder forms.
- Add the baking soda, salt, eggs, bananas, milk, maples syrup, dates, vanilla and applesauce.
- Buzz until a batter forms.
- Pour in the cupcake tin.
- Top with crushed walnuts and bake for 18-20 minutes. Or until a toothpick inserted in the center comes out clean.
- Serve warm and enjoy.
3 Comments on “Banana Nut Blender Muffins”
Okay I literally just made these for breakfast this morning and they are amazing! They came out so flavorful and moist!! I was so happy they were not grainy or dry like some oat based baked goods can be.
I made these today and they were YUM. Moist and delish.
These were a hit! So easy to make using a blender. I didn’t have walnuts so used chopped pecans for the top… delicious ! Will make again for sure!