Vegan Banana Oatmeal Blender Muffins
Incredibly easy to make and perfectly moist, you would never guess these muffins are made with nutritious ingredients! (vegan, gluten-free and oil-free)
Servings: 9 muffins
- 2 medium to large ripe bananas should have about 1 cup mashed
- ½ cup non-dairy milk
- 1 tablespoon apple cider vinegar
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup creamy peanut butter
- 2 cups rolled oats
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark chocolate chips see notes
Preheat the oven to 350°F. Grease or line a muffin tin for 9 muffins then set aside.
In the bowl of a blender, add the wet ingredients first (bananas, milk, vinegar, syrup and peanut butter). Blend until smooth. Next layer the dry ingredients (rolled oats, cinnamon, baking powder, soda, and salt). Blend on high until oats are broken down and a smooth batter forms. Stir in the chocolate chips by hand.
Pour the batter into the muffin tin filling each about 3/4 of the way full. Bake in the oven for 20-25 minutes, or until golden brown around the edges. Allow to cool completely then serve and enjoy!
The recipe makes 9 muffins as you see pictured, however you can make 12 smaller muffins if you prefer.
Leftovers are best stored in an airtight container in the refrigerator. They will last up to 1 week if refrigerated. You can also freeze them (after they've cooled completely) for up to 2 months.
If you blend too long the batter may become hot which will melt the chocolate chips when you stir them in. To prevent this you can refrigerate or freeze the chocolate chips (prior to adding to the muffins) or just be careful not to blend for too long.
Calories: 220kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 179mg | Potassium: 397mg | Fiber: 3g | Sugar: 13g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 1mg