These oatmeal muffins are so moist and fluffy, you won't believe they are healthy! No flour, no butter, and no oil are needed, all you need is one bowl or blender.
Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
In a high speed blender or food processor, add all your ingredients and blend until a smooth batter remains.
Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 18-20 minutes, or until a skewer comes out mostly clean.
Let the muffins cool in the tin for 10 minutes, before carefully transferring to a wire rack to cool completely.
Notes
TO STORE: Muffins will keep at room temperature, covered, for up to 1 week. You can store them in the refrigerator for up to 2 weeks. TO FREEZE: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months.