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, by the way, 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 in the world, by far!), 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 ice nicream. All of which are fave treats in the Lewis’ household.
My personal favorite is my mom’s banana cake, which is BOMB.COM; 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:
- Easy to make
- Quick to make
- Perfectly portioned
Enjoy them with coffee, tea, juice, hot chocolate…pick your potion. These little fellers will go with almost anything!
- 2 cups gluten-free oats
- 3 bananas, ripe
- 2 large eggs
- ¾ packed cup medjool dates, pitted
- 1 tsp baking soda
- ¼ tsp pink Himalayan salt
- ⅛ tsp cinnamon
- Optional: dairy-free chocolate chips
- Grease muffin pan and set aside.
- Preheat oven to 350 F.
- 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!
- Muffin pan
- Measuring cups
- Measuring spoons