20-Minute Blender Oatmeal Muffins

How To Make 20-Minute Blender Oatmeal Muffins

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 112kcal

Ingredients

  • 2 cups old fashioned oats
  • 2 ripe bananas
  • 1/2 cup cinnamon applesauce
  • 1/4 cup Greek yogurt
  • 1/4 cup brown sugar
  • 1 large egg
  • 2 Tablespoons honey
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Toppings:

  • shredded coconut, chopped pecans or walnuts, chocolate chips or blueberries (optional)

Instructions

  • Preheat oven to 400ºF. Line a muffin tin with cupcake liners and set aside.
  • Combine the oats, bananas, applesauce, yogurt, brown sugar, egg, honey, vanilla, baking powder, baking soda and salt into a blender. Pulse 10-15 times, or until the batter is smooth. It doesn’t need to be completely smooth, just well combined.
  • Using a large cookie scoop or 1/4 cup, add the batter to the liners. You want them to be about 3/4 of the way full. Add toppings if desired to the top of the batter.
  • Bake for 14 to 15 minutes, or until a toothpick comes clean.

Notes

  • If you would like to use regular applesauce, you can add in 1/2 teaspoon ground cinnamon.
  • For mini muffins, heat the oven to 375ºF and bake for only 10 minutes. Makes 48 mini muffins.
  • To freeze muffins: Prepare and bake as you normally would. Once cooked and cooled, add to airtight freezer-safe containers or freezer bags (make sure to squeeze the air out). Label and freeze. To reheat, place in microwave for 15-30  seconds or let them reheat in a toaster oven.
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