Blender Baked Oatmeal Muffins (3 Ways!) Recipe: Three variations of tasty and nutritious blender baked oatmeal muffins: blueberry, banana walnut, and chocolate chip. This recipe for oatmeal muffins, which can be made in a blender with real, basic ingredients like bananas, rolled oats, and almond milk, makes a great, nutritious breakfast, snack, or dessert. Enjoy these baked oat muffins that are free of refined sugar, gluten, and dairy by selecting your own toppings!
Blender Baked Oatmeal Muffins (3 Ways!) Recipe
Ingredients
Baked Oats Muffin Base:
- 2 ½ cups rolled oats
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp cinnamon
- ¼ tsp salt
- 2 eggs
- ⅓ cup pure maple syrup
- ¼ cup melted coconut oil
- 2 spotty bananas, medium-large
- ⅔ cup unsweetened almond milk, plain or vanilla
- 2 tsp vanilla extract
Blueberry Muffins (full-batch):
- 1 ¼ cups blueberries, fresh or frozen
Chocolate Chip Muffins (full-batch):
- ½ cup chocolate chips
Banana Walnut Muffins (full-batch):
- ⅔ cup walnut, halved & chopped pieces
Instructions
Place liners in a muffin tray and preheat the oven to 350°F.
In a high-speed blender, add the rolled oats, baking powder, baking soda, cinnamon, and salt. Blend for 30 to 45 seconds, or until the mixture resembles flour.
Add the melted coconut oil, eggs, banana, almond milk, vanilla extract, and maple syrup. Repeatedly blend for 20 to 30 seconds, or until well blended. Avoid blending too much!
Transfer (or leave in the blender) to a mixing basin. Gently fold in your preferred mix-in (walnuts, chocolate chips, or blueberries) using a spatula. If you choose to do all three, then cut the quantity of mix-ins by a third and use a different bowl (see the photographs above for
guidance & read the following for precise measurements).
Evenly divide the batter among the muffin cups, then top with more blueberries.
Bake for 17 to 20 minutes, or until golden brown and a toothpick comes out clean.
Allow to cool before consuming!
Notes
Reduce the quantity of mix-ins to 1/2 cup blueberries, 1/4 cup chocolate chips, or 1/2 cup walnuts if you choose to use all three. Utilize three distinct bowls (see the photographs above to see my mix-in technique).
ROLLED OATS: If necessary, try using quick oats as a substitute; avoid using steel cut oats.
STORAGE: Store in the refrigerator or any airtight container at room temperature for up to five days.
TO FREEZE: Store them for up to three months in a freezer-safe container or zip lock bag; to thaw, leave them at room temperature and reheat them in the microwave or oven for five to ten minutes at 350 degrees Fahrenheit.
Nutrition
- Calories: 147kcal
- Carbohydrates: 21g
- Protein: 4g | Fat: 7g
- Saturated Fat: 4g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Trans Fat: 1g
- Cholesterol: 20mg
- Sodium: 157mg
- Potassium: 176mg
- Fiber: 3g
- Sugar: 7g
- Vitamin A: 61IU
- Vitamin C: 3mg
- Calcium: 63mg
- Iron: 1mg
