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It’s tea-time! I adore having baked goods with my tea..and considering how often I have tea (especially chai), I need healthier alternatives to get my baked goods fix like these Blueberry Banana Blender Muffins!
These blueberry banana blender muffins can be prepared with minimal time and effort, and with ingredients that you probably have on hand right now.
This particular recipe is better for you than your average muffin because it’s:
- Oil-free. Bananas and yogurt keep the muffins moist.
- Sugar-free. Raw honey and bananas naturally sweeten them.
- Flourless. And gluten-free, if you use gluten-free oats.
Plus, rolled oats contain many nutrients, as do the rest of the ingredients in these muffins!
Lastly, these muffins are very versatile and adaptable*. I’ve used plain yogurt and greek yogurt and they both work well. I like the extra vanilla flavor that comes with using vanilla yogurt, and that’s why I included that option in the recipe. You can also use whatever mix-ins you’d like (chocolate chips, nuts, etc.).
*Originally inspired by Running with Spoons.
Blueberry Banana Blender Muffins
Ingredients
- 2 cups rolled oats instant will work as well
- 2 large ripe bananas
- 2 large eggs
- 1 cup vanilla or plain Greek yogurt
- 3 tbsp raw honey
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/2 cup small blueberries plus more for topping
Instructions
- Preheat the oven to 400 °F. Lightly grease a 12-cup muffin tin or line with paper liners. If using liners, lightly grease them as well.*
- Place all the ingredients except the blueberries in a blender. Blend on high speed, stopping to stir the ingredients as needed, until the batter is smooth. Stir in the blueberries.
- Divide the batter among the greased muffin tins. Sprinkle with additional blueberries, if desired.
- Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool for 10 minutes. It's normal for them to deflate a bit.
Notes
Nutrition
These muffins turned out to be really nice. This method saves so much time especially when you don’t want to spend ages in the kitchen. My 5 year old daughter helped to bake these!
I rate the recipe 5 stars, but wanted to know about the best way to store the muffins so that they stay as fresh as day 1 of baking.
Thank you so much! You can store them in an airtight container and keep them at room temperature or a few days and also freeze or refrigerate them for longer.
HI THERE I WANT TO TRY THESE BUT CAN I USE STRAWBERRIES INSTEAD OF BLUEBERRIES AND I HAVE REGULAR HONEY NOT RAW IS IT OK
THANK YOU
Yes, regular honey would work and I think chopped up strawberries will too, but I have not tried them with strawberries so I can’t say for sure.