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5 from 47 votes

Almond Butter, Banana, Oatmeal Blender Muffins + A Giveaway

You'll love how easy and tasty these flourless Almond Butter, Banana, Oatmeal Blender Muffins are!
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Breakfast, Muffins, Bread + Scones
Cuisine: American
Keyword: banana oatmeal muffins, blender muffins
Servings: 10 muffins
Author: Danae Halliday

Ingredients

  • 1/2 cup unsweetened applesauce
  • 1 ripe banana
  • 1 egg
  • 1/4 cup almond butter
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/4 cups gluten-free rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1/4 cup dark chocolate chips optional

Instructions

  • Preheat oven to 400° F. and line a standard 12 cup muffin tin with parchment paper muffin cups.
  • Place all of the ingredients except the chocolate chips in the blender and blend until smooth, scraping down the sides of the blender as needed.
  • Use a rubber spatula to stir in the chocolate chips.
  • Scoop equal amounts of the batter into each muffin cup, I was able to fill 10.
  • Top with a few more chocolate chips if desired, then place the muffins in the oven and bake for 13-15 minutes or until a toothpick inserted in the center comes out clean.
  • Cool on a wire rack for a few minutes before eating.
  • Muffins may be wrapped individually in plastic wrap and stored in a freezer bag in the freezer for eating at a later date.

Notes

These muffins will not be as light and fluffy in texture as some muffins since the batter is blended. They will be more dense, but very delicious!
To make these muffins dairy-free use dairy-free chocolate chips or omit them.

Nutrition

Calories: 140kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 104mg | Fiber: 2g | Sugar: 9g