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Healthy Flourless Blender Muffins - Super soft and healthy muffins packed with oats and bananas, and whipped up in the blender. SO delicious, you won't believe they are under 110 calories each!

Healthy Flourless Blender Muffins

Katerina | Diethood
Super soft and healthy banana oatmeal muffins packed with oats and bananas and whipped up in the blender. So delicious you won't believe they are only 110 calories each!
Servings : 12 Muffins
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 30 minutes

Ingredients
  

  • 2 cups old fashioned oats
  • 2 ripe bananas
  • ½ cup applesauce
  • ¼ cup yogurt
  • ¼ cup light brown sugar
  • 1 large egg
  • 2 tablespoons honey
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Toppings (optional)
  • Your choice of cocoa nibs, chocolate chips, nuts, shredded coconut, blueberries, etc.

Instructions
 

  • Preheat oven to 400˚F.
  • Line a 12-cup muffin pan with liners and lightly grease each liner with baking spray; set aside.
  • Combine all the ingredients, except for the toppings, in a high-powered blender and blend until smooth.
  • Divide the batter evenly among the prepared muffin cups, filling each muffin cup with 3/4 cup batter.
  • Top each muffin with your chosen toppings and bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and transfer the muffin pan to a wire rack; let the muffins cool in the pan for 10 minutes.
  • Remove the muffins from the pan and serve.

Notes

  • Use Ripe Bananas: For a sweeter flavor and smooth texture.
  • Customize Toppings: Experiment with nuts, chocolate, or berries.
  • Blender: A high-powered blender is preferred for a smooth blend.
  • Check Doneness: Test a bit earlier with a toothpick to ensure they're ready and not overcooked.
  • Grease Well: Spray liners with baking spray for easy removal.
  • Mini Muffin Option: If using a mini muffin pan, reduce the bake time.
  • Sweetener Options: Swap honey for maple syrup, agave, or Stevia.
  • Mix-Ins and Toppings: Try fruits, nuts, seeds, coconut shavings, or cinnamon.
  • Storage: Keep in an airtight container at room temperature for up to 4 days.
  • Freezing: Individually wrap the muffins in plastic wrap, place them in a freezer-safe container, and freeze for 2 to 3 months.

Nutrition

Serving: 1 muffin | Calories: 110 kcal | Carbohydrates: 23 g | Protein: 3 g | Fat: 2 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.5 g | Trans Fat: 0.002 g | Cholesterol: 16 mg | Sodium: 199 mg | Potassium: 183 mg | Fiber: 2 g | Sugar: 11 g | Vitamin A: 43 IU | Vitamin C: 2 mg | Calcium: 36 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast
Cuisine: American
Keyword: breakfast muffins, easy muffin recipe, healthy muffin recipes