Blueberry Oatmeal Blender Muffins
Few things make a morning better than waking up to the aroma of fresh, fluffy muffins baking in the oven. But who has the time? You do! This clever recipe mixed in a blender makes it easy to have scrumptious muffins any day of the week. Just combine wholesome ingredients like oats, banana, Greek yogurt, honey, and eggs, in a blender, mix, then pour the batter into a muffin pan and bake. In slightly more time than it takes to make a smoothie, you could have a batch of blueberry muffins baking in your oven. Clean-up is quick and painless!
There is no flour, refined sugar, or oil in these blender muffins. High-fiber, old-fashioned oats take the place of flour (choose gluten free-oats to make these muffins gluten-free). Greek yogurt makes them rich and moist, honey and fresh fruit make them naturally sweet, and walnuts provide texture and healthy omega-3s.
Not sure you’ll eat 12 muffins (come on, you’re not fooling us)? These blender muffins freeze well. Just pop one in a microwave for 30 seconds or pack them in your meal prep and they’ll thaw by snack time.
Once you’ve tried this recipe, you’ll want to make it again and again. These blender muffins can be customized with any fresh fruit you like. Try sprinkling cinnamon, cardamom, or nutmeg into the batter. Swap walnuts for slivered almonds or sunflower seeds, stir in 2 Tbsp. of peanut butter, or top them with coconut flakes or dark chocolate morsels. Remember, adding ingredients will change the nutritional profile.
- Nonstick cooking spray (optional)
- 1 cup reduced fat (2%) plain Greek yogurt
- 3 Tbsp. raw honey
- 2 large very ripe bananas, cut into chunks
- 2 large eggs
- ½ tsp. pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. sea salt (or Himalayan salt)
- 2 cups fresh or frozen blueberries
- ⅔ cup chopped raw walnuts
Preheat oven to 350° F.
Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
Place yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, and salt in blender (or food processor); cover. Blend until smooth, scraping once or twice, as needed.
Gently fold in blueberries and walnuts.
Evenly divide batter among prepared muffin cups.
Bake 20 to 25 minutes, or until tester inserted into the center comes out clean.
Transfer muffins to rack; cool.
Nutritional Information (per serving):
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 31 mg
Sodium: 226 mg
Carbohydrates: 24 g
Fiber: 3 g
Sugars: 10 g
Protein: 6 g
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