300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
Blender Banana Bread Muffins. Is there anything easier? Or tastier? I think not.
These little guys are my favorite to make at home to keep in stock in our fridge, because they are the perfect size (one muffin and you’re sweets cravings will be 100% taken care of), easy and quick to make, super clean (made with wholesome ingredients) and very fun to eat.
Plus, if you have some old bananas on hand that you need to get rid of, you’ve found your perfect solution. Which is how these cuties came to be.
Our house is always, always, always stocked with bananas. Like, if I don’t have bananas on my counter, I immediately grab my keys and go on a quick trip to the grocery store to get me some. I need them in my life.
See, I love bananas. I am bananas about bananas.
I was born and raised in a country where bananas are one of the main exports (Ecuador is the largest banana exporter), so we grew up having bananas every single day.
When I was a little girl, my mom would feed me smashed bananas with a little squeeze of fresh orange juice on top for breakfast. Growing up, these would be served fried (plantains) or in soups (also plantains) by our home chef for lunch. As a teen, I would put bananas in yogurt bowls or fruit salads. I can give you a million examples here, no joke.
And so because we have a ton of bananas at all times at home, and sometimes we are not able to eat them all in time, a few of them will get spotty. However, they don’t ever go to waste; we either use them to make banana bread, or banana muffins or banana nice cream. All of which are favorite treats in our household.
My personal favorite is my mom’s banana cake; it’s perfect in the afternoon with a cup of tea or coffee. In fact, I love that banana cake so much, that I posted it’s recipe on another recipe blog I own (this recipe blog is not Paleo); you guys can get that Banana Cake recipe here.
So, you see, I think bananas are life. And so are these cute little muffins.
You can add chocolate chips to the batter before baking it to make them extra scrumptious. Or you could also add a few walnut pieces to add a bit of a nutty crunch to your every bite.
However, if you bake the batter as instructed in the recipe (without chocolate chips or walnuts), they’ll still turn out incredible.
These Blender Banana Bread Muffins are:
- Healthy
- Nutritious
- Gluten-free
- Dairy-free
- Easy to make
- Quick to make
- Perfectly portioned
- Delicious
Enjoy them with coffee, tea, juice, hot chocolate…pick your potion. These little fellers will go with almost anything.
If you make them at home, snap a picture and share your muffins with me via Instagram or Facebook. I’d love to see your little creations.
Blender Banana Bread Muffins
- Total Time: 25 mins
- Yield: 10 muffins 1x
Description
These easy to make Blender Banana Bread Muffins require less than 7 ingredients and are baked in 20 minutes. They are delicious, gluten free and dairy free; the perfect afternoon treat.
Ingredients
- 2 cups gluten-free oats
- 3 bananas, ripe
- 2 large eggs
- 3/4 packed cup medjool dates, pitted
- 1 tsp baking soda
- 1/4 tsp pink Himalayan salt
- 1/8 tsp cinnamon
- Optional: dark chocolate chips
Instructions
- Preheat oven to 350 F.
- Grease a muffin pan and set aside.
- Let’s get the blending started! First blend your bananas, to have a nice liquidy base to help the rest of the ingredients break down. Add in the pitted dates and blend until smooth. Add in the oats, baking soda, cinnamon and salt and blend until broken down. Lastly, add in the eggs and blend until incorporated.
- Pour batter into muffin pan (makes 12 muffins) and top with chocolate chips/chunks.
- Bake for 18-20 minutes, let cool and enjoy.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
PIN ME
I had to add a little coconut milk to mine. The blender just didn’t cut it. I think a good processor, using this recipe would have been more appropriate.
Hi Jennie! You’re so right, it is a bit tough with a blender. I use a Vitamix and it’s tough even with that! When I use my Vitamix, what I do is: first blend the banana and eggs (to have a wet base), then add the dates and blend, and lastly add the rest of the ingredients and blend. A good food processor would also do the trick though! 😉 — I’ll add these tips to the recipe right now. Thanks for the feedback!