Oatmeal and Fruit Blender Muffins. These muffins are more prone to sticking than your average muffin, so if using liners, parchment ones are highly recommended over paper liners. Start by placing the oats into the blender and grinding them into oat flour. Some of these are classic, must-have muffins flavors, like my blender banana oatmeal muffins, healthy blueberry muffins, flourless pumpkin muffins, and a gluten free lemon poppy seed muffins recipe.
You can cook Oatmeal and Fruit Blender Muffins using 12 ingredients and 8 steps. Here is how you cook it.
Ingredients of Oatmeal and Fruit Blender Muffins
- Prepare 2 cups of old fashioned rolled oats.
- You need 1 cup of unsweetened applesauce or 3 bananas.
- You need 3 of large eggs.
- You need 1/4 cup of honey or maple syrup.
- It’s 1/4 of milk (any kind).
- It’s 2 tsp. of ground cinnamon.
- Prepare 1 1/2 tsp. of baking powder.
- Prepare 1/2 tsp. of baking soda.
- You need 1/2 tsp. of vanilla extract.
- Prepare 1/4 tsp. of salt.
- You need 1/4 cup of finely chopped nuts of choice.
- Prepare of Additional oats, optional for topping.
To make sure berries or fruit stay evenly distributed throughout the batter, add to the dry ingredients and mix until coated before adding the liquid ingredients. Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. The recipe for these healthy banana oatmeal muffins couldn't be easier. Add the oats to the jug of a blender and whizz them up first.
Oatmeal and Fruit Blender Muffins step by step
Preheat the oven to 400°F. Liberally grease a 12 count muffin tin pan or line with parchment liners and set it aside. These muffins are more prone to sticking than your average muffin, so if using liners, parchment ones are highly recommended over paper liners..
Start by placing the oats into the blender and grinding them into oat flour. It will only take a minute or so..
After that, add all the remaining ingredients EXCEPT for the nuts and blend until thoroughly combined. You may have to stop and scrape down the sides once or twice..
If you have a high power blender, then you can add the nuts in and blend for about 30 seconds at the end. Mine isn't high power, so I chop the nuts and just stir them in with a rubber spatula..
Pour into the prepared muffin tins. If you'd like, then you can sprinkle some extra oats over the tops..
Bake for 13-15 minutes, until a toothpick inserted into one of the center muffins comes out clean..
Let them cool in the pan on a wire rack for about 5 or so minutes, then remove them from the pan and place them on the wire rack to cool completely..
Store them in an airtight container for up to 4 days..
This step is optional but makes more of an oat flour which means a softer muffin. For streusel, in small bowl, combine oats, flour and sugar; mix well. Cut in butter with pastry blender or two knives until mixture is crumbly. Toasted oatmeal replaces bleached white flour. (Use oats labeled gluten-free for healthy gluten-free muffins.) Bananas keep the muffins moist without oil or butter. A bit of honey sweetens the recipe instead of refined white sugar.
