Healthy Banana Oat Muffins

5 from 1 vote

Dense enough to keep you full but moist enough to feel like an indulgence. These healthy banana oat muffins are made right in your blender

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: blender, healthy, oat-based, quick

Servings: Muffins

Preheat your oven to 180°C (350°F) and lightly spray a standard muffin tin with cooking spray (coconut oil spray works well).
Place the flour, rolled oats, and almond meal into a blender or food processor. Process for approximately 2 minutes until the oats are finely ground. Add the salt, sweetener, and baking powder, then process for another minute.
In a separate large bowl, whisk together the mashed bananas, honey, butter/oil, egg, yoghurt, and almond milk until smooth.
Pour the dry oat mixture into the wet ingredients. Gently mix with a wooden spoon until just combined—do not over-mix, or the muffins will be tough!
Gently fold in the chopped dates.
Spoon batter into the muffin tin. Bake for 20 minutes, or until golden and a toothpick inserted into the centre comes out clean.
Drizzle the warm muffins with a little extra honey before serving.

Protein Boost: To significantly increase the protein, add ½ cup (approx. 60g) vanilla whey protein powder to the dry ingredients step. Important: Protein powder absorbs liquid, so you must add an extra 2–3 tablespoons of almond milk to the wet mixture to keep them moist.
Oats: Use Rolled Oats (old fashioned) for the best texture. Quick oats can become too gummy when blended. Do not use steel-cut oats.
Dates Substitute: If you aren't a fan of dates, you can swap them for sultanas, walnuts, or even dark chocolate chips if you’re feeling naughty.
Make Them Gluten-Free: Use certified gluten-free oats and a gluten-free all-purpose flour blend. The texture will be slightly denser but still delicious.
Storage: These stay moist at room temperature for 3 days in an airtight container. Keep them in the fridge for up to 5 days, or freeze for up to 3 months. Thaw in the microwave for 20 seconds for a fresh baked taste.