Blender banana oat muffins

Photo and recipe credit: Adriane Horn

No flour, no sugar, no butter, only delicious! This is an easy and low calorie version to a muffin. Perfect for outdoor adventures like camping, hiking, biking or a togo breakfast snack in the morning, especially if you despise a mess when baking. Easily transfer batter from a blender to baking dish to oven and finally to stomach.  
 
Ingredients
2 cups oats
2 large, very ripe bananas
2 large eggs
1 cup plain yogurt
1-3 tablespoons honey (depending on how sweet you want your muffins)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon pure vanilla extract
Pinch of kosher salt
Optional add-ins: (up to ½ cup) chocolate chips, nuts, dried fruit, blueberries, or 1-3 tablespoons of nut butter
 
Directions

1. Preheat the oven to 350°F. Grease 12 cups worth of muffin tin.
2. Blend all the ingredients, except add-ins, in a blender or food processor stopping occasionally to scrape the sides and stir the batter so all the oats get blended, basically into oat flour. Keep in mind it may take a few stirs to get the batter to blend smoothly. Once all the general ingredients are blended, stir in your desired add-ins by hand.
3. Divide the batter between the muffin tins, filling each cup up to ¾ or all the way full – depending on the size of the bananas you use you could end up with more or less batter. Don’t be afraid to fill the cups full because the muffins will not raise too much or overflow, in fact the muffins may deflate slightly after they cook.
4. Bake muffins for 15-20 minutes, or until a toothpick comes out clean. Place on a wire rack or turn the muffins sideways in the tins to cool. Enjoy!

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