Healthy Oatmeal Muffins

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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings muffins

Calories 102kcal

Author Arman Liew

Ingredients

2 cups rolled oats gluten free, if needed
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large bananas
1 cup vanilla yogurt Greek or plain
2 large eggs
3 tablespoon maple syrup can use honey or agave
1 teaspoon vanilla extract
1 cup blueberries optional

Instructions

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.

Nutrition