Ingredients
Method
- Preheat the oven to 350°F (177°C). Grease a 24-count mini muffin pan with nonstick spray or line with mini muffin liners and grease the liners.
- Place all ingredients except the 3/4 cup of add-ins into a blender or food processor in the order listed. Blend until combined, then stir in the add-ins. Divide the batter evenly among the muffin liners and top with oats if desired.
- Bake for 13–15 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then remove and cool completely before serving.
- Store the muffins in a covered container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
Oat Selection: I've found that using old-fashioned rolled oats provides a much better structure than quick oats, especially since we are processing them into a coarse flour ourselves.
Preventing Sticking: These muffins are naturally tacky because of the oats and fruit, so I always grease my paper liners with a little coconut oil to make sure they peel off perfectly every time.
Blending Technique:
I recommend pulsing the ingredients just until the batter is smooth: if you run the blender for too long, the friction can start to cook the egg or make the oats too gummy.
Sweetness Levels: When I make these for my own kids, I often leave out the maple syrup entirely because the natural sugars in a very spotty, brown banana are usually more than enough.
Freezer Success: To keep these on hand for weeks, I freeze them on a baking sheet for an hour before transferring them to a bag, which prevents them from sticking together in one big clump.
Add-in
Proportions: I've discovered that finely chopping my add-ins, like walnuts or raisins, ensures that every single bite of these tiny muffins gets a bit of extra flavor and texture.
Standard Sizing: If you decide to make full-sized muffins instead of minis, I suggest increasing the bake time to about twenty minutes and checking them with a toothpick to ensure the centers are set.