This recipe uses no flour and the healthy banana-oat muffins only contain good for ya oats. They are naturally sweetened with honey and dried cherries and made entirely in your blender.
If you follow me on Instagram, you might have seen me cruising up and down the oceanfront with a rusty and rickety beach bike and all the obligatory sun up and down pictures because I had been on vacation on Hilton Head Island last week. It was a needed break from my beloved camera and from cooking and baking and you bet besides making coffee I rather avoided that little kitchen in our rental house. But I didn’t leave home without being prepared for a week of idleness so I made a batch of these healthy banana-oat muffins and breakfast was save for days.
No flour, refined sugar-free, gluten-free, healthy = great filling breakfast, and snack! These healthy banana-oat muffins are dense, moist, and loaded with ripe bananas and a bit nutty flavor from the oats.
- 2 medium ripe bananas, peeled
- 2 large eggs
- 80 ml / ⅓ cup coconut oil (melted) or olive oil
- 80 ml / ⅓ cup milk (2%, whole, or nut milk)
- 80 ml / ⅓ cup honey or maple syrup
- 300 g / 3 cups rolled oats (GF if necessary)
- 5 tablespoons roasted sunflower seeds
- 2 tablespoons flaxseed meal
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 160 g / 1 ⅓ cups dried cherries
- 1 medium banana, peeled, cut into 24 slices (optional)
- Preheat your oven to 175°C / 350°F. Line a standard 12-cup muffin pan with paper liners.
- Place bananas, eggs, oil, milk, and honey into a blender or a food processor and pulse until well-blended.
- Add oats, sunflower seeds, flaxseed meal, baking powder, vanilla extract, ground cinnamon, and salt. Process until oats have broken down (look like little specks) stopping to scrape down the sides and stir the ingredients once or twice as needed to make everything is well combined.
- By hand, stir in the dried cherries.
- Divide batter among 12 muffin cups. Place two banana slices on top and gently press them into the batter (optional).
- Bake muffins until a tester inserted into the center comes out clean, about 25-30 minutes. Transfer to a wire rack and let cool in the pan for at least 10 minutes before removing from the pan and serving.
☛ Check out these apple-hazelnut-buckwheat muffins aka cold weather muffins, blackberry-peanut butter muffins and more tasty breakfast recipes!