Banana Oat Blender Muffins

These Banana Oat Blender Muffins are the bomb and they are SO EASY to make. What makes them so easy? Well, they are literally MADE IN A BLENDER. 

It can’t get any easier than that right!? 

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Then there is also the benefit of being able to use whole fresh ingredients like oats and cashews. 

I use a vitamix blender to make these muffins, and I LOVE it. But you don’t need to have a high power blender to make these, they will still work in an everyday blender. The cashews will turn out a little chunkier, but that’s totally a-ok! So the only benefit to using a higher power blender is that you will get a more consistent dry mix. 

How to make the easiest Muffins ever

Preheat your oven to 375°F. Using a pastry brush or paper towel lightly grease a regular sized muffin tin with the extra virgin olive oil. Sprinkle 2 tablespoons of whole wheat flour into the muffin cups and shake the muffin containers around to fully coat them with flour. 

For the dry mix

In the jar of a blender combine the large flake oats, whole wheat flour, cashews, baking powder, salt, and baking soda. Blend on high until crushed into a fine powder. 

Transfer blended dry ingredients to a large mixing bowl and set aside. 

For the wet mix 

In the jar of a blender combine milk, light brown sugar, bananas, eggs, granulated sugar and blend until smooth. 

Hollow out a well in the middle of the dry ingredients and pour the blended wet ingredients into the center. Stir with a wooden spoon until fully combined.

Portion out batter evenly into prepared muffin tins, filling each about ¾ of the way. 

For the oat crumble topping

This takes muffin tops to the next level!!! 

This oatmeal crumble topping makes the whole muffin extra special and extra yummy.

It is a delicious mix of oats, brown sugar, and cinnamon that is piled on top of the muffin batter before it is baked so all of the yummy flavours are baked right into the muffin. 

So...

In a small bowl combine the large flake oats, light brown sugar, melted butter, and cinnamon. Using a fork, toss the crumble mixture until all of the ingredients are combined. 

Generously top the batter in the muffin tins with the crumble mixture. 

Bake the muffins for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean. 

Let the muffins fully cool before removing them from the baking pan.

Store muffins in an airtight container for up to 3-4 days. 

Benefits of Cashews 

Lately I have been experimenting with “healthier” alternatives and because of that I have piles of nuts all over the kitchen. 

I had developed this recipe a while ago and during the last testing I caught a giant jar of cashews out of the corner of my eye and decided to grab a handful and chuck it in. Well, that wasn’t a mistake. The addition of the cashews gave the muffins an incredible flavour and as a bonus they now pack a healthy amount of iron and magnesium!

These banana oat blender muffins make a quick and easy grab and go for a healthy breakfast or a snack! 

We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you!

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Banana Oat Blender Muffins

Yield: 12 Muffins

Total Time: 45 minutes

Total Time: 45 minutes

These banana oat blender muffins make a quick and easy grab and go for a healthy breakfast or a snack! 

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Ingredients

• 2 teaspoons Extra Virgin Olive Oil, to oil the pan
• 1-2 Tablespoons Whole Wheat Flour, to dust the pan with

Dry Ingredients

• 1 ¼ cup Large Flake Oats
• 1 ¼ cup Whole Wheat Flour
• ½ cup Raw Cashews, unsalted
• 1 teaspoon Baking Powder
• ½ teaspoon Salt
• ¼ teaspoon Baking Soda

Wet Ingredients

• 1 ¼ cup Milk, of choice
• ¾ cup Light Brown Sugar
• 2 Bananas, peeled
• 2 Eggs, large

Oat Crumble Topping

• ¼ cup Granulated Sugar
• ¾ cup Large Flake Oats
• ¼ cup Light Brown Sugar
• ¼ cup Butter, melted
• ½ teaspoon Cinnamon

Instructions

1. Preheat oven to 375°F and lightly grease and flour a regular sized muffin tin.

Dry Mix

1. In the jar of a blender combine the large flake oats, whole wheat flour, cashews, baking powder, salt, and baking soda. Blend on high until crushed into a fine powder.
2. Transfer blended dry ingredients to a large mixing bowl and set aside.

Wet Mix

1. In the jar of a blender combine milk, light brown sugar, bananas, eggs, and granulated sugar. Blend until smooth.
2. Hollow out a well in the middle of the dry ingredients and pour the blended wet ingredients into the center. Stir with a wooden spoon until fully combined.
3. Portion out batter evenly into prepared muffin tins, filling each about ¾ of the way.
4. To make the oat crumble topping: In a small bowl combine the large flake oats, light brown sugar, melted butter, and cinnamon. Using a fork, toss the crumble mixture until all of the ingredients are combined.
5. Generously top the batter in the muffin tins with the crumble mixture.
6. Bake the muffins for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
7. Let the muffins fully cool before removing them from the baking pan.

Notes

Store muffins in an airtight container for up to 3-4 days.

Nutrition Information:

Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 299Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 217mgCarbohydrates: 46gFiber: 4gSugar: 22gProtein: 7g

Please Note- The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.

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