Blender Peanut Butter Banana Oatmeal Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 60
Ingredients
  • 6 large, overripe bananas
  • 2 large eggs
  • 1 snack-size cup (4 oz.) applesauce
  • ⅓ cup creamy peanut butter
  • 2-3 tbsp. honey
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ⅛ tsp. sea salt
  • 6 cups oats (old fashioned or quick cooking)
  • Optional mix-ins: mini chocolate chips, chopped nuts, dried fruit, fresh fruit or substituting the peanut butter for pumpkin
Instructions
  1. Preheat oven to 400 F.
  2. Spray mini muffin pans with nonstick cooking or baking spray and set aside.
  3. Peel bananas, break up into large chunks and place in the bowl of a high speed blender or food processor and blend or process on high until smooth.
  4. Add eggs, applesauce, peanut butter, honey, baking powder, baking soda, cinnamon, nutmeg and sea salt. Pulse to combine.
  5. Add oats and blend or process on high until the batter is smooth and the oats are broken down.
  6. Gently fold in optional mix-ins, if using.
  7. Spoon the batter into the mini muffin tins, careful to not overfill by leaving a little space for rising while the muffins are baking.
  8. Bake for 12-15 minutes, or until the tops of the muffins have browned slightly and are cooked through.
  9. Remove from oven and let the muffins cool for about 10 minutes in the pan.
  10. Remove the muffins from the pan and enjoy!
  11. Leftover muffins can be stored at room temperature in an air-tight container for up to 3-4 days or freeze for up to 2 months.
Notes
This recipe can be halved, if desired.
Recipe by Becky's Best Bites at https://beckysbestbites.com/blender-peanut-butter-banana-oatmeal-muffins/