Cooking and Serving: 33 minutes | 12 muffins
Ingredients
The secret to tall, moist muffins: let the batter rest | Variations, swaps, and mix-in ideas | How to make banana oatmeal muffins
Description
Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes | Servings: 12 muffins
Ingredients
Expert tips
The secret to tall, moist muffins: let the batter rest
Variations, swaps, and mix-in ideas
How to make banana oatmeal muffins
Instructions
WHY THIS RECIPE WORKS
Packed with lots of whole grain oats and lots of flavor from ripe bananas and.
just a few chocolate chips, these hearty muffins are so satisfying. They have no.
added butter or oil, can be made without any refined sugar, and you make the.
batter simply and quickly in a blender.
The secret to a moist and tender muffin without any added fat from butter or oil.
is the addition of sour cream that’s blended with the eggs into an emulsion.
Plus, there’s only 1/2 cup of coconut sugar in all 12 muffins. The only fat is.
what’s in the egg yolks and sour cream, so avoid using anything fat free or the.
muffins will turn out tough since fat is a tenderizer.
INGREDIENTS EXPLAINED
chocolate chips, salt, vanilla, eggs, baking powder, baking soda, oats, sour.
cream, coconut sugar and 2 bananas.
chips, salt, vanilla, eggs, baking powder, baking soda, oats, sour cream,.
coconut sugar and 2 bananas.
These simple lowfat oatmeal muffins have just a handful of ingredients. Here’s a.
bit about the role each one plays:.
Bananas: Use ripe bananas, and weigh out 250 grams of the fruit itself, which.
takes about 2 medium-sized peeled bananas. The more ripe they are, the.
sweeter the muffins will be, but as long as they’re soft and easy to mash,.
they’ll turn to delicious natural sugar in the oven.
Sour cream: Adds moisture, flavor, and some fat, and emulsifies with the egg.
yolks when blended. Avoid anything fat free, which will lead to a much less.
Eggs: Helps the muffins rise, and adds structure that helps the muffins from.
sinking as they cool. The yolks add some fat for tenderness.
Sugar: Coconut sugar or light brown sugar enhances the natural sweetness of.
the bananas, adds tenderness and some depth of flavor.
Vanilla: Adds more depth of flavor.
Salt: Enhances the other flavors.
Baking powder: Adds rise in the oven. Make sure yours is double-acting so the.
muffin batter can rest and still activate in the oven.
Baking soda: Reacts with the acid in the sugar and sour cream to create some.
rise, and helps the muffins brown in the oven.
Oats: Blended into flour, they create the main structure of these muffins.
They also add a gentle sweet, slightly nutty flavor. Be sure yours are gluten.
free if that’s necessary for you.
Chocolate chips: Add some texture, rich chocolate flavor, some bulk to the.
muffins so they rise taller, and some visual interest.
4 brown banana oatmeal muffins with chocolate chips on top in brown paper on.
rectangular white tray.
brown banana oatmeal muffins with chocolate chips on top in brown paper on.
rectangular white tray.
DIVIDE THE BATTER IN HALF FOR A SMALL BLENDER
If your blender is a personal smoothie size, with a maximum 24 ounce capacity,.
you won’t be able to fit all of the batter for these muffins in one batch. Just.
divide all of the ingredients roughly in half, make it in two batches one after.
the other, then combine everything at the end.
DON’T OVERBLEND THE BATTER.
Blend the mixture until the oats are finely ground and the eggs are emulsified,.
but avoid blending until the machine begins to overheat or overworks the batter.
Overworked batter will make tougher, denser muffins.
IF YOU DON’T HAVE A BLENDER.
The blender grinds the oats into a flour, and emulsifies the eggs with the sour.
cream and blends the bananas for a smooth batter and high rise. A food processor.
is the next best thing to a blender. If you only have a mini food processor,.
just blend in batches, then combine at the end.
If you don’t have either a blender or a food processor, start with 1 3/4 cups.
(225 g) oat flour. To emulsify the eggs and sour cream, beat them with a.
handheld mixer or whisk vigorously finely as possible, then mix all of the ingredients together mixing bowl.
THE SECRET TO TALL, MOIST MUFFINS: LET THE BATTER REST.
Although the blended batter creates a smooth rise, it must be a liquid after.
blending or the muffins will be tough. At first, it’s too thin to hold the.
chocolate chips in suspension. But if you allow the raw batter, without chips,.
to rest for 20 minutes, the ground oats are able to fully hydrate, which.
thickens the batter, gives the muffins a better structure and rise, and prevents.
a gummy texture after baking.
Side view of golden brown muffins still in the pan, with domed tops and pockets.
view of golden brown muffins still in the pan, with domed tops and pockets of.
VARIATIONS, SWAPS, AND MIX-IN IDEAS.
SOUR CREAM
If you don’t have sour cream on hand, you can still make these muffins. Just try.
plain, Greek-style yogurt. It must be Greek-style or you’ll be adding too much.
moisture and the recipe won’t work properly. You can also strain regular yogurt.
until it resembles Greek-style or sour cream.
DAIRY FREE
Try using plain dairy free Greek-style yogurt in its place. Be sure you’re not.
using anything fat free or the muffins may be tough.
EGG FREE
You can try replacing both eggs with 2 Bob’s Red Mill egg replacers, 2 “chia.
eggs” or “flax eggs,” or this combination: 1/3 cup (40 grams) oat flour + 60.
grams plain yogurt + 1 extra teaspoon baking powder + 1 teaspoon apple cider.
In place of the oats, since they’re blended here, try using quinoa flakes and.
grind them into a powder as best you can. For more information, please visit our.
post about a substitute for oats.
you can replace oat flour with almond flour, but if you’re looking to bake with.
almond flour, you’re better off with a recipe designed for it, like our almond.
FRUIT
In place of chocolate chips, try the same amount of any kind of dried or.
freeze-dried fruit you can imagine: raisins, chopped apricots, dried.
cranberries, or freeze-dried strawberries. If you’d like to add fresh or frozen.
fruit, try our healthy blueberry muffins recipe.
oat flour but a thicker batter that can handle the extra moisture, and gluten.
For another variation on chocolate chips as a mix-in, try 3 ounces of chopped.
walnuts, pecans, sunflower seeds, poppy seeds, or pumpkin seeds. I’d avoid.
anything that tends to swell in moisture, like chia or flax seeds.
FLAVOR BOOSTERS
To complement the banana flavor, try up to 3/4 teaspoon ground cinnamon, 1/4.
teaspoon freshly grated nutmeg, or 1 teaspoon vanilla bean paste in place of.
A few muffins resting on a cooling rack, with soft centers and golden edges.
few muffins resting on a cooling rack, with soft centers and golden edges.
HOW TO MAKE BANANA OATMEAL MUFFINS
These so-called “blender muffins” are made except for the chocolate chips in a blender or food processor, and pulsing until.
BLEND THE INGREDIENTS.
Place all of the ingredients in the order listed in the blender: peeled and.
roughly chopped or broken bananas, sour cream, eggs, vanilla, sugar, oats,.
baking powder, baking soda, and salt.
Turn your machine on medium speed blend until smooth and creamy and lightened in.
color. Make the batter as smooth as possible. Stop the blender periodically to.
scrape down the sides to ensure that everything is blended in. It should bubble.
a bit loosely when you stop the blender, which means it hasn’t been overworked.
banana oatmeal muffins ingredients in blender before and after blending.
oatmeal muffins ingredients in blender before and after blending.
LET THE BATTER SIT.
Let the batter sit for about 20 minutes at room temperature. You will notice the.
batter has thickened considerably after resting—this is exactly what you want!It.
will allow it to keep the chocolate chips from sinking, and make taller muffins.
MIX IN THE CHIPS AND TRANSFER THE BATTER.
Mix about 3 ounces chocolate chips into the batter evenly among prepared wells of a standard 12-cup muffin tin. The wells should be.
about 3/4 of the way full, but that will depend on the size of the wells in your.
Sprinkle the tops of the muffins evenly with at least 1 more ounce of chocolate.
chips. Press them down a little bit with your fingertips to ensure that the.
chips rise along with the batter in the wells, rather than being lifted off as.
the muffins grow larger.
Banana oatmeal muffins in metal 6 cup muffin tin with light brown cupcake liners.
first unbaked then baked.
oatmeal muffins in metal 6 cup muffin tin with light brown cupcake liners first.
Bake the muffins in a 350°F oven for 18 minutes, or until a toothpick inserted.
in the center of a muffin comes out with a few moist crumbs attached.
Let them muffins cool for about 5 minutes in the muffin tin, and then carefully.
remove them and transfer them to a wire rack to finish cooling. If you keep them.
in the muffin tin for too long, they will steam and the outside may become.
One muffin with the wrapper peeled back and a bite taken, showing its soft,.
tender interior with gooey chocolate.
muffin with the wrapper peeled back and a bite taken, showing its soft, tender.
interior with gooey chocolate.
BANANA OATMEAL MUFFINS
Prep Time: 15 minutes mins.
Cook Time: 18 minutes mins.
Closeup of moist banana oatmeal muffins on a cooling rack, studded with melty.
dark chocolate puddles.
of moist banana oatmeal muffins on a cooling rack, studded with melty dark.
Our favorite healthy banana oatmeal muffins, made in a blender with no oil or.
butter. Hearty oats, ripe bananas and sour cream create a simple, satisfying,.
and naturally gluten-free snack.
Notes
* 2 ½ (250 g) peeled medium ripe bananas, roughly chopped or broken
* ½ cup (114 g) sour cream, at room temperature
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* 1 teaspoon pure vanilla extract
* ½ cup (80 g) coconut palm sugar, (or the same amount of light brown sugar,
* 2 ¼ cups (225 g) old fashioned rolled oats, (gluten free, if necessary)
* 1 ½ teaspoons baking powder
* ½ teaspoon baking soda
* ¼ teaspoon kosher salt
* 4 ounces semi-sweet chocolate chips, plus more as desired
* Preheat your oven to 350°F. Grease or line the wells of a standard 12-cup
muffin tin and set it aside.
* In a blender or food processor, place the bananas, sour cream, eggs, vanilla,
sugar, oats, baking powder, baking soda, and salt.
* Pulse or blend on high speed until well-blended, stopping periodically as
necessary to scrape down the sides. Do not blend past the point where the
batter is no longer a liquid.
* Let the batter rest at room temperature for about 20 minutes, or until it has
* Add about 3/4 of the chocolate chips to the batter, and mix evenly distributed throughout.
* Divide the batter evenly among the prepared wells of the muffin tin. Top with
the remaining chocolate chips, plus any more as desired.
* Shake the tin back and forth to distribute the batter into an even layer in
* Bake in the center of the preheated oven for 18 minutes, or until a toothpick
inserted in the center of a muffin comes out with a few moist crumbs
* Remove from the oven and allow to cool in the baking sheet for 5 minutes
before transferring to a wire rack to cool completely.
* Serve immediately or wrap tightly in freezer-safe wrap and freeze. Defrost at
room temperature before serving.
If you don’t have a blender or food processor
You can use 1 7/8 cup (225 g) oat flour in place of rolled oats, whisk
vigorously or beat the eggs and sour cream with a handheld mixer until creamy,
and mash the bananas as well as possible, then mix all of the ingredients
Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 176mg | Potassium: 219mg | Fiber:
3g | Sugar: 11g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Since these muffins are lowfat, they will only stay fresh in a tightly sealed
container at room temperature for 2 days.
For longer storage, freeze them in a single layer on a flat surface, then place
them in a freezer-safe ziptop storage bag for up to 3 months. Squeeze out as
much air from the ziptop bag as possible to prevent freezer burn.
Defrost frozen muffins at room temperature or in the microwave for about 20
seconds, sprinkle lightly with water and refresh in a toaster oven until warm.
Why are my banana oatmeal muffins tough?
Oatmeal tends to make baked goods tough if you overmix the batter. Be sure to
pulse the muffin batter just until it’s blended and smooth, and bubbles gently
when you stop the blender.
Can I make these oatmeal muffins without chips?
Yes! Try replacing the chips with raisins, or your favorite dried fruit, cut
into small pieces. You can leave the chips out entirely, but your muffins will
Why did my muffins stick to the pan, or the cupcake liners?
Did you grease the wells of the muffin tin and/or the cupcake liners with
cooking oil spray before baking? Otherwise, lowfat muffins in particular tend to
Why did my muffins rise in the oven and then sink as they cooled?
When baked goods rise in the oven and then fall as they cool, they are usually
underbaked in the center. That is often due to a too-hot oven, that bakes the
outside of baked goods quickly, and before the center has had a chance to bake
all the way through. As steam escapes, the muffins fall.
Can I replace coconut palm sugar with brown sugar?
Yes! You can replace palm sugar with an equal amount,
Can I use frozen bananas to make these banana oatmeal muffins?
Yes! You’ll need to defrost them, and they’ll be quite slimy when you do, but
the muffins won’t mind at all. Just defrost either in the refrigerator overnight
(be sure they’re in a bowl or sealed container, as they’ll leak liquid as they
defrost) or in the microwave at low enough power that they don’t heat much
(depending on your microwave’s total power, I’d defrost at 40% or 400 watts
(lower if your microwave is more powerful than that) until soft). Then peel,
weigh (include the liquid from the defrosted bananas), and blend.
part of a banana oatmeal muffin and the top of a banana oatmeal muffin with
chocolate chips on surface
of a banana oatmeal muffin and the top of a banana oatmeal muffin with chocolate
These healthy banana muffins are naturally gluten free and made with no butter,
no oil and no added refined sugars. Make the batter in the blender!
healthy banana muffins are naturally gluten free and made with no butter, no oil
and no added refined sugars. Make the batter in the blender!