Banana Oat Blender Muffins

These muffins are gluten-free, dairy-free, and refined sugar-free. They’ve become a staple in our home and are great for a quick snack or even a wholesome breakfast.

The original recipe for these muffins is by Detoxinista – this is my slightly modified, sugar-free version, and, let me tell you, they are just as delicious without the sugar!

One of my favorite things about this recipe is that it’s a blender recipe – you dump it all into a blender ‘til smooth, then bake and enjoy! 

Ingredients:

• 1 1/2 cups organic rolled oats

• 2 ripe bananas, mashed

• 2 tsp baking powder

• 2 tbsp olive oil

• 3 eggs

• 1 tsp cinnamon

• Pinch of sea salt

How-to:

• Add all ingredients to a blender and blend until smooth.

• Transfer the batter into a lined or greased muffin tin, distributing the batter evenly between 12 tins.

• Optional: top your muffins with oats, nuts, or anything else you’d like.

• Preheat your oven to 350. Bake your muffins for approximately 25 minutes

• Store in the fridge for 3-4 days.