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4.95
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19
votes
Banana Blender Muffins
These healthy banana blender muffins are made with a combo of oat and almond flour and sweetened with maple syrup. They're gluten-free, dairy-free, moist, easy to make and perfect for breakfast or snacking.
Prep Time
10
minutes
mins
Cook Time
22
minutes
mins
Total Time
32
minutes
mins
Course:
Breakfast/Snack, Muffin
Cuisine:
American
Servings:
12
Author:
Brittany Mullins
Equipment
blender
Ingredients
1
cup
fine blanched almond flour
1
cup
old-fashioned rolled oats
⅓
cup
pure maple syrup
¼
cup
unsweetened almond milk
2
large
ripe bananas
mashed (about 1 cup)
2
large
eggs
2
tablespoons
coconut oil
melted
1
teaspoon
vanilla extract
1
teaspoon
baking soda
½
teaspoon
fine sea salt
Pinch
ground cinnamon
¼
cup
chocolate chips
plus more for topping
Instructions
Preheat the oven to 350°F and line a 12-cup muffin tin with silicone liners and spray with cooking spray.
Combine all the ingredients, except for chocolate chips in a blender and blend until smooth.
Gently fold in chocolate chips.
Pour or scoop the batter into the lined muffin cups and top with additional chocolate chips.
Bake for 22-25 minutes, until the tops are golden brown and a toothpick comes out clean.
Let cool for a few minutes in the muffin tray and then remove and let cool completely on a wire cooling rack.
Nutrition
Serving:
1
muffin
|
Calories:
210
kcal
|
Carbohydrates:
27
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Cholesterol:
31
mg
|
Sodium:
209
mg
|
Potassium:
185
mg
|
Fiber:
7
g
|
Sugar:
9
g