We love these hearty whole grain muffins warm out of the oven with a slather of raw butter. They're quick to make and quick to clean up. They disappear quickly too. My family gobbles up a dozen about as soon as they come out of the oven. I like to pour the plain batter into the muffin cups and then add blueberries to a few, apples to a few and push 1 inch banana slices into the middle of a few. The variations keep everyone happy.
Blender Banana Muffins
1. Heat oven to 350.
2. Place eggs, bananas, maple syrup and oats in a blender and blend until very smooth.
3. Add soda, vanilla, salt and blend just until incorporated..
4. Divide batter between 12 muffin cups. *see notes
5. Bake for 20-25 minutes, or until done.
For increased digestibility, use sprouted rolled oats.
For variation, stir in blueberries and/or chopped apples to the batter, or push 1 inch banana slices down into the middle of the muffin cup filled with batter.
Bananas with brown spots will make for sweeter muffins.
I think these are best warm. Slather them with raw butter and you will be in heaven.
Because this recipe has no added oil, they will stick a bit more to the pan or wrappers. I like to use natural parchment paper wrappers and have never had a problem with the muffin sticking to the paper.
If desired, top muffins with garnish of choice before baking ie: sliced banana, granola, dried maple syrup, sliced dried coconut, cacao nibs, nuts etc.
Make sure to add wet ingredients to blender first, so the oats won't stick to the bottom of the blender.