This blender muffin recipe is so easy and fun to make. We have a small kitchen, so there isn’t a lot of room to spread out when it comes to cooking or baking. Blender muffins have become a favorite, because you just throw all the ingredients in the blender, you don’t need to have a lot of work space. This blender muffin recipe doesn’t take a lot of time and it’s gluten free, dairy free and refined sugar free. Plus you can use any kind of topping or add-ins you want- blueberries, nuts, chocolate chips, you name it!
Toppings or Add-ins
My daughter absolutely loves blueberries, so we usually make these with blueberries, but we have made them several different ways. My recent favorite has been pecans. You can add the toppings on top before baking or you can mix them into the batter before portioning the batter into the tin. If you want to add some chocolate chips, I highly recommend Hu Kitchen Chocolate Gems. The chocolate chips in the picture are Enjoy Life Chocolate Chip Minis, but they have refined sugar in them, so they aren’t my favorite. So if you want to stay away from the refined sugar, go for the Hu Kitchen Chocolate Gems, they are sweetened with coconut sugar.
You can also add in your favorite unflavored protein powder or collagen powder for some added protein. I usually use Vital Proteins Collagen Peptides Powder. I also love adding some nut butter, like almond butter in the middle after they are baked. It adds some extra protein and moisture to the muffins.
Gluten & Dairy Free Banana Oat Blender Muffins
Ingredients
- 3 ripe bananas
- 2 cups organic whole oats (I like sprouted gluten free whole oats)
- ¼ cup sweetener (honey, maple syrup, monk fruit, etc.)
- 2 free range eggs
- 1 tsp. baking soda
- ½ tsp. Ceylon cinnamon
- 1 tsp. vanilla extract
- 1 cup toppings- blueberries, nuts or chocolate chips
- 4 scoops unflavored collagen or protein powder- optional
Instructions
- Preheat oven to 350°.
- Put all ingredients except toppings in blender or food processor.
- Blend until oats are pulverized.
- Grease muffin tin and pour equal amounts of batter in each cup. Add toppings.
- Bake for 15-20 minutes.
Notes
Nutrition information calculated using maple syrup, blueberries and collagen powder.
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
1 muffinAmount Per Serving: Calories: 124Total Fat: 1.8ggSaturated Fat: 0.4ggCholesterol: 27mgmgSodium: 152mgmgCarbohydrates: 22.1ggFiber: 2.4ggSugar: 8.9ggProtein: 6.1gg
If you like this recipe, check out my other recipes:
Gluten Free Dairy Free Blackberry Oatmeal Pancakes
The Best Homemade Dairy Free Ranch Dressing
Baked Berry Oatmeal Squares (Gluten, Dairy & Refined Sugar Free)
Affiliate Marketing Disclaimer: This post includes affiliate links, and I may earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.
These look so good! I’m definitely adding them to my list of things to make this week!
Thanks girl, let me know what you think!