Description
Wholesome, fluffy muffins made right in the blender packed with oats, banana, and Greek yogurt for an easy, nutritious grab-and-go breakfast.
Ingredients
2 cups old-fashioned oats
2 ripe bananas
2 large eggs
1 cup plain Greek yogurt
1/4 cup honey or maple syrup
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract
Optional: 1/2 cup chocolate chips, blueberries, or chopped nuts
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. Add oats to a blender and blend until they form a flour-like texture.
3. Add bananas, eggs, Greek yogurt, honey, baking powder, baking soda, cinnamon, salt, and vanilla.
4. Blend until smooth and creamy, scraping down sides if needed.
5. Fold in any optional mix-ins by hand.
6. Pour batter evenly into prepared muffin cups, filling about 3/4 full.
7. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Add a tablespoon of peanut butter for extra protein.
Make them dairy-free by using coconut yogurt instead of Greek yogurt.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
Keywords: blender oatmeal muffins, healthy breakfast muffins, banana oat muffins, gluten-free muffins