Name: Banana Oatmeal Muffins
Cook time: 40 min
Ingredients: ½ cup non-dairy milk; 1 tablespoon apple cider vinegar; ¼ cup maple syrup; 1 teaspoon vanilla extract; 2 ripe bananas; ¼ cup peanut butter; 2 cups rolled oats; 1 teaspoon ground cinnamon; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup dark chocolate chips

Banana Oatmeal Muffins

Recipe by Blending For GoodCourse: Recipes

Servings

mini muffins

Total time

minutes

Calories

175

kcal

We love this recipe from Making Thyme for Health: Vegan Banana Oatmeal Blender Muffins. They’re 100% plant-based, gluten-free, and oil-free. You can make them nut-free if you substitute the peanut butter with sunflower seed butter. We’ve been making them weekly with the kids, for the kids. Great for picky eaters and an after school snack. Try ’em!

Ingredients

½ cup non-dairy milk
1 tablespoon apple cider vinegar
¼ cup maple syrup
1 teaspoon vanilla extract
2 ripe bananas
¼ cup peanut butter
2 cups rolled oats
1 teaspoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup dark chocolate chips

Directions

Preheat oven to 350°F (175°C).
Lightly grease a 12-cup muffin tin or line with paper liners.
In a blender, add ingredients in the order listed (excluding chocolate chips).
Blend on high speed for 60 seconds or until completely smooth.
Fold in chocolate chips by hand.
Divide batter evenly among muffin cups, filling each about ¾ full.
Bake for 20 minutes or until golden brown around the edges and a toothpick inserted in the center comes out clean.
Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Recipe Video (muffins at 16:43)

Notes

Great recipe to make *with* the kids!
Storage:
Room Temperature: Store in an airtight container for 2-3 days.
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Wrap individual muffins tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
Enhancement ideas:

Mix-ins:
Add ¼ cup chopped walnuts or pecans for extra crunch
Include ¼ cup dried cranberries or raisins for added sweetness
Fold in 2 tablespoons of hemp seeds or chia seeds for omega-3s
Toppings:
Sprinkle oats on top before baking for a rustic look
Add a thin slice of banana on each muffin before baking
Drizzle with additional peanut butter after baking
Flavor Variations:
Replace peanut butter with almond butter or sunflower seed butter
Add ½ teaspoon of nutmeg for warmth
Substitute dark chocolate chips with cacao nibs for less sugar
Add 1 tablespoon of orange zest for brightness