Bananas are one of the most popular fruits in the world and they are an important part of a healthy diet. But have you ever tried blending them into a delicious and nutritious muffin? If not, now is your chance to make Banana Blender Muffins – Eating Bird Food’s take on a classic breakfast or snack treat.
Eating Bird Food’s Banana Blender Muffins are made by blending banana slices in a blender, with some whole wheat or oat flour, coconut oil, eggs, and a touch of honey. The blended mixture is then combined with ingredients like shredded coconut, cinnamon, and chopped walnuts, and baked into moist and delicious muffins.
The result is a sweet, yet healthy treat that is sure to please. Not only are these muffins delicious, but they are also a healthy alternative to traditional muffins. The banana puree provides a good source of potassium, and the whole grains help to add some extra dietary fiber. The coconut oil and honey add some natural sweetness, and the chopped nuts provide a nice crunch.
These muffins are a great way to start the day, or can be enjoyed as a snack. They are easy to make, and can be made ahead of time and stored for up to a week in an airtight container. Eating Bird Food’s Banana Blender Muffins are sure to be a hit in any household. So why not give them a try today? [ad_1]
These healthy banana blender muffins are made with a combo of oat and almond flour and sweetened with maple syrup. They’re gluten-free, dairy-free, moist, easy to make and perfect for breakfast or snacking.
I love blender recipes! They come together in no time and there aren’t a ton of dishes to clean up afterwards. I’d say that’s a win win! These protein muffins are a fan fave, but I know you’re going to love these banana blender muffins just as much!
These muffins are absolutely delicious – they’re fluffy, moist and made with almond flour and oats so they’re naturally gluten-free. I love making a batch of these during my weekend meal prep. They don’t last long in our house, but it’s a recipe the whole family loves!
Why You’ll Love These Muffins
They come together quickly in your blender!
Naturally sweetened with bananas and maple syrup.
Gluten-free and dairy-free.
Perfect for meal prep and make for a great grab-and-go breakfast or snack.
Can easily be customized with different mix-ins and substitutions.
almond flour – a slightly nutty and gluten-free flour that works perfectly for these muffins. I recommend using blanched almond flour because the skins have been removed so you’re left with a fine-textured, light-colored flour that works perfectly for baked goods.
These banana blender muffins couldn’t be easier to make!
Preheat your oven to 350°F. Line a 12-cup muffin pan with silicone liners and spray with cooking spray. Add all the ingredients except the chocolate chips to a high-powered blender and blend until smooth.
Gently fold in the chocolate chips. Pour or scoop the batter into the lined muffin cups and top with additional chocolate chips. Bake for 22-25 minutes, until the tops are golden brown and a toothpick comes out clean.
Let cool for a few minutes in the muffin tray and then remove and let cool completely on a wire cooling rack.
Substitutions & Notes
Eggs: I haven’t tried a vegan version of this recipe, but flax eggs might work. Let me know if you try it in the comments below!
Flour: These muffins were specifically tested with almond flour and oats and I haven’t tested any substitutions so I don’t recommend using a different flour.
Almond milk: You can substitute with your favorite nut milk or cow’s milk.
Maple syrup: You can use another liquid sweetener, like honey or agave.
Mix-ins: Feel free to swap the chocolate chips for whatever mix-in you like! Coconut shreds, dried cranberries, raisins or chopped nuts are all great options. You can also skip mix-ins all together and keep these banana muffins plain, especially if you’re serving them to kiddos.
How to Store Banana Blender Muffins
Fridge: Store the muffins in an airtight container in the fridge for up to 5 days.
Freezer: These muffins freeze well! Simply store them in a freezer-safe bag or container for up to 3 months.