These healthy gluten- and oil-free blender banana nut oat muffins are the perfect balance of sweet, tangy, and delicious!
OH. MY. I can tell these muffins are going to be a regular at my house! I am a huge muffin lover. I would eat one every day if I could (and sometimes I do!). If you’ve explored my blog at all, you’d know my love of muffins from my other recipes for peanut butter banana muffins, apple pumpkin muffins, gluten free blueberry muffins or lemon poppy seed muffins.
If you have an idea for a muffin recipe, let me know because I’d love to make it! But now onto these super yummy and healthy banana nut oat muffins…
How are blender banana nut oat muffins healthy for me?
These are a great healthy option for breakfast or snack. Since there is only 160 calories per muffin, I usually east two for breakfast or pair one with something else. For a snack, one is just right.
Each muffin has 4 grams of protein and 2 grams of fiber. They are gluten-free (when using certified gluten free oats), for all you celiac disease and gluten intolerant peeps. Besides that, this recipe has no oil or refined flour in it! The oats are what shape it and the Greek yogurt gives it the moisture you want in a muffin, plus a bit of tang – which I personally love.
How do I make blender banana nut oat muffins?
This is the best part – the batter is all made in one bowl. Well, blender or food processor, that is. You put all the ingredients (except the chocolate chips) into a food processor or high powered blender and blend it all up. The oats are finely ground in the process and results in a smooth batter. Even the nuts are ground really well, so you can sneak those in, too!
After you are done processing, fold in the chocolate chips and pour the batter into a muffin tin. You will need to make sure to spray the muffin tin with nonstick cooking spray. Because there is no oil in these muffins, they will stick to the pan if it isn’t sprayed. The same goes for paper muffin liners. You’ll need to give those a quick spray to prevent sticking, as well.
If you want a bit of a crunch I recommend sprinkling a few chopped nuts on top.
The end result: these banana nut oat muffins are to die for! They are a little more dense than the average muffin, due to the Greek yogurt and oats, but they are still moist and tender (and tasty!).
Banana Nut Oat Muffins
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
These healthy & delicious gluten-free (and oil-free) Banana Nut Oat Muffins will brighten up your day!
Ingredients
- 1 cup plain nonfat Greek yogurt
- 3 ripe medium bananas
- 1 egg
- 2 cups rolled oats, certified gluten free if needed
- 1/4 cup nuts (I typically use walnuts or pecans)
- 1/4 cup brown sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips or cacao nibs
Instructions
- Preheat the oven to 400°F. Spray a muffin tin with nonstick cooking spray*. Set aside.
- Add the yogurt, bananas, eggs, oats, nuts, brown sugar, baking powder, and baking soda to a high power blender or food processor. Blend on high until the batter is smooth. Unplug the blender or food processor and stir in chocolate chips with a rubber spatula.
- Pour the batter into prepared muffin tin, evenly dividing it between the 12 cups.
- Bake for 15 to 18 minutes or until they are golden on top and a toothpick inserted into the middle comes out clean. To store, keep in an air-tight container for up to 5 to 7 days.
Notes
*Since there is no oil in these muffins, the finished product might stick to paper liners. If you still want to use paper liners, simply spray the paper liners with cooking spray before filling with batter.
**I have slightly modified this recipe since it’s original publication, so there will be slight differences in the written recipe and the recipe video.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 14 g
- Sodium: 115 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
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