Blender Banana Blackberry Oatmeal Muffins
These Blender Blackberry Muffins are so easy to make, have no refined sugar, and are a great school snack or healthy treat!
Ingredients
- ¾ cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup rolled oats, or instant oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 bananas, (overripe work best!)
- 2 eggs
- ⅓ cup 100% pure maple syrup
- ½ cup olive oil
- 2 teaspoons vanilla extract
- 1 cup blackberries
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with non-stick muffin liners and set aside.
- In a high-speed blender or food processor, add all ingredients except for blackberries and process until smooth, being careful not to overmix.
- Using a spoon, gently stir the blackberries into the muffin batter.
- Scoop the batter into non-stick muffin liners so they are filled right to or just below the rim. Top each muffin with some banana slices and 1-2 blackberries, if desired.
- Bake in the oven for approximately 20 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.
Notes
Fridge: Store leftover muffins in an airtight container in the fridge for up to 4 days or on the counter for 1-2 days.
Freezer: Allow muffins to cool completely before storing. Once cooled, transfer to a freezer-safe airtight container or freezer bag for up to 3 months. Thaw on the countertop at room temperature or heat the frozen muffin in the microwave until heated through. You may want to heat the muffins in the oven for a few minutes to get them a little crispy/firm on the outside again.
Calories: 198kcal, Carbohydrates: 24g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 190mg, Potassium: 161mg, Fiber: 2g, Sugar: 9g, Vitamin A: 79IU, Vitamin C: 4mg, Calcium: 44mg, Iron: 1mg
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