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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.