Blender Banana Oatmeal Muffins by DK on Apr 26, 2017
I am not one to eliminate anything in food (with few exceptions of course) since I feel that every food comes with its own benefits. I genuinely believe in an Indian adage that, even elixir in excess is poison. So moderation being the key in all aspects including food. I also find that Nature provides all the 6 flavors needed by our body and it just comes down to the science of combining them that's complementary to each other - be it in your regular dishes and/or baking that makes it unnecessary for man made additives.
Take this muffin for example. Skipping sugar or butter or oil is not intentional. It just naturally doesnt require any. The Greek Yogurt and eggs provides the moistness and richness. Gooey melted chocolate here and there gives additional support. Banana, honey and the chocolate chip provide enough sweetness and oats gives it that chewy body. A good fiber and protein (and few other minerals) snack for everyone especially the kids. Satisfaction guaranteed!
Check out the Tip 3 for other mixin options apart from chocolate chips and walnuts. Need more fruit, throw in some blueberries. Dried fruits like raisins and cranberries are great too. Since it's all done in a blender, there is less cleaning and less effort. Makes it easy for me to make a batch at short notice and provides that perfect pick me up during evening snack time.
- Cook time:
- Prep time:
- Yields: 12 Muffins
Ingredients
- 2 cups Old Fashioned Oats
- 2 large ripe Bananas
- 2 large Eggs (No Eggs? See Tip 4)
- 1 cup plain Greek Yogurt, see Tip 2
- 2 tbsp Honey, see Tip 1
- 1-1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp pure Vanilla Extract
- 1/8 tsp Himalayan Pink Salt
- 1/4 cup chopped Walnuts (optional - see Tip 3)
- 1/4 cup Semi Sweet Chocolate Chips - see Tip 3
- 1/4 cup mini chocolate chips for topping (optional)
- 1/4 cup chopped walnuts for topping (optional)
Tips
1. Honey: YOu can use 2-3 tbsp of honey in this recipe. If you like your muffins sweet, then 3 tbsp is recommended. For us, 2 tbsp was perfect.
2. Greek Yogurt: If Greek Yogurt is not available, I would suggest using thick hung yogurt. That is strain your yogurt using a cheesecloth over another container and let it drain for couple of hours - or until all the liquid whey has drained and the yogurt is thick. The resultant yogurt also has more protein content.
3. Walnuts: You can skip the walnuts if you prefer nut free version. You can add upto 1/2 cup (including the semi sweet chocolate chips) of mixins of your choice. It can be chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)
4.Eggs: For substituting Eggs pls refer my egg substitutes guide. For any other substitutes pls refer my Baking Substitutions Guide.
2. Greek Yogurt: If Greek Yogurt is not available, I would suggest using thick hung yogurt. That is strain your yogurt using a cheesecloth over another container and let it drain for couple of hours - or until all the liquid whey has drained and the yogurt is thick. The resultant yogurt also has more protein content.
3. Walnuts: You can skip the walnuts if you prefer nut free version. You can add upto 1/2 cup (including the semi sweet chocolate chips) of mixins of your choice. It can be chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)
4.Eggs: For substituting Eggs pls refer my egg substitutes guide. For any other substitutes pls refer my Baking Substitutions Guide.
Method
1.
Preheat the oven to 400 degrees F. Place the all ingredients (except walnuts and chocolate chips) in a blender.
2.
Blend or process on high,stirring now and then, until the batter is smooth.
3.
By hand, stir in the mix-ins. If your batter is warm/hot from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
4.
Mix until combined. You can mix and match the mix-ins. Pls refer Tip 3
5.
Lightly grease a 12-cup standard muffin tin or line with greased paper liners. I use silicon molds hence did not grease them. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top.
6.
Well, as you can see I got overzealous and filled them right to the top! Sprinkle with additional chocolate chips or nuts as desired.
7.
Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. My over enthusiasm resulted in big domed muffins - well no one was complaining in my house. So there :)
8.
Remove to a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate a bit but still taste delicious. Remove from the pan and enjoy!
These keep well at room temperature for a week. Once cooled completely, store them in a paper towel lined container (cover the top with a paper towel as well) to absorb any additional moisture. But if your climate is too hot/humid or if making a large batch freeze them. The original source mentions that they are good to be frozen for 2 months.
Filed Under these categories
- 226 American
- 37 Baked Goodies
- 447 Gluten Free
- 28 International
- 705 Kid Friendly
- 25 Kids Breakfast Recipes
- 61 Kids Lunch Box Recipes
- 31 Kids Snacks Recipes
- 16 Muffins
- 224 Protein Rich
- 292 Snacks
- 177 Sugar Free
- 113 Wholegrain
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Recipe Reference
Recipe courtesy Well Plated by Erin with minimal changes.
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9 Comments
By Dharambir on Jun 21, 2017
yummy! delicious muffins!! will surely try this recipe............
By Jessi on May 24, 2017
Thanks for sharing this delicious recipe with us. Perfect for after school/work snacking:)
By Sheba on May 14, 2017
Hi.. I tried this recipe with frozen bananas and quick cooking oats .. the batter was not as thick as yours it was on their liquidy side. The muffins did not come out well.. was extremely mushy even after extra baking time. Would appreciate any help. As would like to have a nice healthy recipe in my recipe list.
I think between the frozen banana and using the quick cooking oats, the end result turned out to be different. I find Quick oats pretty blah to be honest. They also tend to cook faster and flatter, hence I prefer using Old fashioned which makes for a more chewier/fluffier texture. Frozen banana possibly was more watery hence the consistency could have been compromised. Try using the old fashioned oats instead of quick cooking. Might turn out better. I have subbed frozen bananas for regular in many recipes with no issues, so I assume its the oats. Also while using frozen , don't wait to let it thaw completely in this recipe. Even 70-80% thaw is enough. The blender will take care of the rest. Hope this helps --DK
By vidya on May 3, 2017
good recipe, thanks for sharing.
By shweta sharma on May 2, 2017
Great Recipe, will surely try it, my kids are gonna love it...
By Ranjana on May 1, 2017
What can I substitute the eggs with?
Please refer my Tips section below the ingredients --DK
By Shalini on Apr 28, 2017
Thank you for your prompt response.
By Shalini on Apr 28, 2017
Hi DK,Can I try the recipe with steel cut oats? .So badly wanted to try the recipe but I have only steel cut oats
Steel cut Oats make for a dense, heavy and gritty substitute for rolled oats. The muffins won't turn out right. Usually you can replace only about 1/3rd or so of COOKED steel cuts for rolled oats for providing a nuttier flavor, but a complete sub will not work since rolled oats and steel cuts are processed differently. So, I dont think it will work unfortunately. --DK
By Bhairavi on Jan 21, 2018
Thank you :) Mine is Blendtec Bhairavi --DK