Ingredients
Method
- Preheat the oven to 350°F.
- Lightly grease the cups of a muffin tin.
- Combine all ingredients in a blender or food processor and process until the mixture is smooth.
- Divide the batter into the muffin tin to yield 10-12 muffins and garnish with chocolate chips if desired.
- Bake for 15 to 20 minutes and store in the refrigerator for up to three days.
Nutrition
Notes
Sweetness Secret: I always make sure my dates are soft before blending, so if yours feel a bit firm, just soak them in warm water for ten minutes to ensure a perfectly smooth batter.
Texture Control: I have learned that blending the oats into a fine flour before adding the wet ingredients gives these muffins a much lighter and fluffier crumb.
Storage Success: These stay incredibly moist in the fridge for a few days, but I often freeze a batch and just pop one in the microwave for twenty seconds when I need a quick breakfast on the go.
Flavor Boost: While the chocolate chips are a classic choice, I love folding in a handful of chopped walnuts by hand after blending for a bit of crunch that contrasts with the soft texture.
Banana Ripeness: I wait until my bananas are covered in brown spots because that extra natural sugar is what makes these muffins taste so sweet without any added syrups.
Easy Release: I prefer using parchment liners or a silicone muffin pan because these flourless muffins can be a bit sticky, and this makes cleanup so much faster for me.
Make Ahead Magic: I find that letting the batter sit in the blender for five minutes before pouring it into the tin allows the oats to hydrate, resulting in a much more cohesive muffin.