GF

Blender Banana Oat Muffins

I’ve made these Blender Banana Oat Muffins enough times to say “we got sick of it!”…at least for now!

This Blender Banana Oat Muffins recipe started as an attempt to make a “healthiesh” banana muffin version. This recipe got its “GF” status accidentally. After tweaking with different flours the oats+tapioca starch combo worked best and the moistest-most flavorful-easy to make banana muffins were born!

Until we are cured from banana oats muffin fever and ready to crave it again, here is the recipe.

Blender Oat Banana Muffins GF

Print Recipe
Prep Time 12 minutes
Cook Time 30 minutes

Equipment

  • Blender

Ingredients
  

  • 2 riped bananas (medium)
  • 2 eggs
  • 1 1/2 cup water
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar can substitute for white or rice vinegar
  • 3 tbsp coconut oil (refined)
  • 1 cup coconut sugar can substitute with regular sugar
  • 2 cup rolled oats
  • 2 tbsp tapioca startch
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tbsp baking soda

For 'the' drixzle

  • 1/8 cup prepared muffin batter (2-3 tbsp aprox)
  • 1/2 tsp cinnamon
  • 1 tsp coconut sugar or brown suggar

Instructions
 

  • Preheat oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.
  • In a blender or food processor, place the first 7 ingredients (liquid ingredients + sugar) and blend on high speed until well-blended.
  • Add the rest of the ingredients (dry) EXCEPT for the BAKING SODA! Blend in high speed until well-blended.
  • Add the baking soda to the muffin batter for less blending it on slow for a few seconds. NOTE: The batter should be liquidy and thin.
  • Divide the batter evenly among the the muffin tin slots, reserving approximately 1/8 cup or 2-3 tbsp (from blender scrapping)
  • Mix the reserved batter with the additonal sugar and cinammon and drizzled evenly over each filled muffin slot.
  • Place the muffin tin in the center of the preheated oven and bake for 20-30 minutes, or until a toothpick inserted in the center of a muffin comes out with a few moist crumbs attached. Remove from the oven and allow to cool in the baking sheet for 10-12 minutes before transferring to a wire rack to cool completely.