Ingredients
Method
- Position an oven rack in the center and preheat the oven to 350°F. Grease a standard 12-cup muffin tin with olive oil or cooking spray.
- Combine 2 cups oats, 2 peeled bananas, 2 eggs, 1/4 cup olive oil, 1/4 cup syrup, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt in a blender. Blend for approximately 1 1/2 minutes until smooth, scraping down the sides as necessary. Fill the muffin wells halfway with batter and sprinkle with additional oats.
- Bake for 25 to 30 minutes until lightly browned and a tester inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before removing.
Recipe Notes
- Customize the recipe by blending in 1 handful of spinach, 3/4 cup pumpkin purée, or 1 diced carrot with 1/2 cup raisins for different variations. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months, thawing at room temperature before serving.
Nutrition
Notes
Sweetener Choice: I usually reach for maple syrup for its deep flavor, but I have found that agave works just as well if you want a cleaner sweetness that lets the banana shine.
Texture Secret:
I cannot stress enough how important it is to blend the batter for the full minute and a half: this ensures the oats turn into a smooth flour so your muffins are light rather than dense.
Filling the Tins: I have made the mistake of overfilling the muffin cups before, so I always make sure to stop at the halfway point to give them the perfect amount of room to rise.
Banana Ripeness: I always wait until my bananas are very spotty and soft because that extra natural sugar is what gives these muffins their incredible depth of flavor.
Storage Tip: These keep beautifully in an airtight container for about five days, but I often freeze a batch and just let them thaw on the counter for a quick breakfast.
Serving Idea: I love eating these while they are still a bit warm with a tiny smear of almond butter on top for a little extra protein in the morning.
Flavor Variation:
I discovered that adding a handful of fresh spinach to the blender is a fantastic way to sneak in some greens: it turns the muffins a vibrant green without changing the taste at all.