Healthy Banana Oatmeal Muffins

Updated at: Thu, 17 Aug 2023 11:27:54 GMT

Step 1

Whisk or mixing spoon

Step 2

Blender or food processor

Step 3

Warm up your oven to 350 degrees Fahrenheit or 176.6 degrees Celsius.

Step 4

Next, we are making oatmeal flour. If you already have oatmeal flour, you may skip this step. Measure 3 ½ cups of rolled oats and blend in your high-speed blender or food processor until it reaches a flour consistency. It will result in 3 cups of oat flour.

Step 5

If you have oat flour, measure 2 cups and add to a high-speed blender or food processor.

Step 6

Add the rest of the dry (gluten free flour, cinnamon, baking powder, sugar, & salt) to the blender and pulse just until all the are combined.

Step 7

If your blender or food processor is big enough, add the rest of the wet to it (milk, vanilla extract, bananas & eggs [vegan eggs or animal eggs]) and pulse until all the are incorporated.

Step 8

Alternatively, if your blender is not large enough for all the to blend, pour the dry into a bowl and blend the egg, bananas and milk. Then add the mix of wet to the dry in the bowl. Mix until it is incorporated.

Step 9

Fold in the cranberries and all the toppings. Pour the mix into a prepared muffin tray. Scoop about ⅓ cup of the batter into each muffin section or about 2/3rds full on each muffin section. Top with chocolate chips or any of your favorite toppings to decorate. Bake for 20 mins or until a toothpick or knife comes out clean.

Step 10

Let the muffins cool down for about 10 minutes and enjoy or store in a container. These muffins can stay in room temperature for a day or two but can preserve well in the refrigerator for about one week. You can freeze them too.

Step 11

Servings

Step 12

Add ons

Step 13

Warm up your oven to 350 degrees Fahrenheit or 176.6 degrees Celsius.

Step 14

Next, we are making oatmeal flour. If you already have oatmeal flour, you may skip this step. Measure 3 ½ cups of rolled oats and blend in your high-speed blender or food processor until it reaches a flour consistency. It will result in 3 cups of oat flour. Check out our oatmeal flour recipe for more detailed .

Step 15

If you have oat flour, measure 2 cups and add to a high-speed blender or food processor.

Step 16

Add the rest of the dry (gluten free flour, cinnamon, baking powder, sugar, & salt) to the blender and pulse just until all the are combined.

Step 17

If your blender or food processor is big enough, add the rest of the wet to it (milk, vanilla extract, bananas & eggs [vegan eggs or animal eggs]) and pulse until all the are incorporated.

Step 18

Alternatively, if your blender is not large enough for all the to blend, pour the dry into a bowl and blend the egg, bananas and milk. Then add the mix of wet to the dry in the bowl. Mix until it is incorporated.

Step 19

Fold in the cranberries and all the toppings. The mix is ready to be poured into a muffin or cupcake baking dish. Scoop about ⅓ cup of the batter into each muffin section or about 2/3rds full on each muffin section. Top with chocolate chips or any of your favorite toppings to decorate. Bake for 20 mins or until a toothpick or knife comes out clean.

Step 20

Let the muffins cool down for about 10 minutes and enjoy or store in a container. These muffins can stay in room temperature for a day or two but can preserve well in the refrigerator for about one week. You can freeze them too.

Step 21

Note

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Easy

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Makes leftovers

Under 30 minutes