Back again with more simple, low maintenance treats! Similar to my Recipe: Strawberry Blender Doughnuts, these muffins are combined in the blender then poured right into the muffin tin, so easy! Made with just bananas, oat flour, and almond milk, the macros are great and when topped with chocolate chips they’re even greater 🙂 these came to 7g of protein, 36g of carbs, and 5g of fats for each one, and the recipe made 5 in my large muffin tin. They’re a great source of carbohydrates from oats and bananas for an anytime snack or pre/post workout fuel, plus they can be made with nuts (I made a yummy batch with walnuts too) to include some more healthy fats into your diet!
I tried some different batches and used eggs and nonfat greek yogurt and the consistency turned out about the same, so if you’re looking to add some extra protein to these for your daily dose, add 2 eggs or 1/4 cup of greek yogurt!
Ingredients:
1 cup Oats
4 bananas (~450g)
2 eggs
1/2 cup almond milk (or whichever type of milk you prefer!)
1/2 tsp baking powder
1 Tbsp cinnamon
1 tsp nutmeg
1/2tsp vanilla extract
30g Chocolate Chips (or more, I won’t tell you have to live your life)
Optional: walnuts, raisins, peanut butter chips (?!)
Directions:
- Combine all of the ingredients into your blender unit (except for the chocolate chips and any other toppings you’re adding)
- Pour the thoroughly blended ingredients into a greased muffin pan, about 3/4 way full, and top with your toppings (pressing them into the batter…if they’re mixed in from the start they sink to the bottom, but if you place them on top or press them in they’ll be better distributed!)
- Bake at 350 degrees for about 20 minutes, or until they’re lightly browned and pulled away from the edges and solid if you poke them!
Let me know how yours come out and tag in your food pics on instagram, @danielletkearns
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