Description
Easy, 10-minute muffins that come together in a flash using just the blender!
Scale
Ingredients
- 2 cups gluten-free rolled oats (I like this brand)
- 2 large eggs
- 2 large, over-ripe bananas
- 2–3 tbsp maple syrup
- 1 container yogurt (I used oat milk yogurt but greek yogurt also works)
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1/2 tsp vanilla extract
- Add-Ins: chocolate chips, walnuts
Instructions
- Preheat oven to 400
- Combine all ingredients in a blender or food processor fitted with the metal blade attachment
- Blend on high until all ingredients are incorporated and batter is smooth
- Pour batter into a large bowl and fold in your add-ins, I used dairy-free chocolate chips and walnuts
- Scoop batter evenly into a muffin tin lined with muffin liners or a silicone baking mold
- Bake for 15 minutes or until a fork comes out clean
- Let cool for 10 minutes
- Enjoy!
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