Tuesday, January 8, 2019

Clean Eating Blender Banana Oatmeal Muffins (Gluten-Free!)

Makes 12 muffins
Serving size 2 muffins

  • 2 cups dry old fashioned oats (NOT steel cut)
  • 2 large ripe bananas
  • 2 large whole eggs
  • 1 cup plain unsweetened Greek yogurt
  • 2 Tbps raw honey
  • 1 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1/8 tsp sea salt
Up to 1/2 cup combines mix-ins of choice: dark chocolate chips, chopped walnuts, chopped pecans, raspberries, or blueberries (fresh or frozen)


  1. Preheat your oven to 400 degrees f.
  2. Lightly grease a 12-cup standard muffin tin with coconut oil or line with liners. If using liners, lightly spray them.
  3. Place all of your ingredients EXCEPT for the mix-ins in a blender.
  4. Blend on high, stopping to scrape down and stir the ingredients, until the batter is smooth about 2-3 minutes.
  5. Then, stir in the mix-ins.
  6. Divide the batter between the prepared muffin cups, filling each no more than 3/4 of the way to the top.
  7. Bake in your preheated oven for 13-15 minutes, just until the tops of the muffins set and a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes.
  9. Serve immediately, or store in a sealed container refrigerated.
Recipe from

 photo sig3_zps44016684-1.png

Post a Comment