Simple Blender Banana Oatmeal Muffins (No Butter, No Oil)

These are the last word wholesome banana oatmeal muffins, made fully in a blender with no flour, no oil, no butter, and no refined sugar. My secret to preserving them extremely moist and tender is utilizing bitter cream, a easy ingredient that makes all of the distinction.

Why this recipe works

Filled with plenty of entire grain oats and plenty of taste from ripe bananas and only a few chocolate chips, these hearty muffins are so satisfying. They haven’t any added butter or oil, will be made with none refined sugar, and also you make the batter merely and shortly in a blender.

The key to a moist and tender muffin with none added fats from butter or oil is the addition of bitter cream that is blended with the eggs into an emulsion.

Plus, there’s only one/2 cup of coconut sugar in all 12 muffins. The one fats is what’s within the egg yolks and bitter cream, so keep away from utilizing something fats free or the muffins will end up powerful since fats is a tenderizer.

Substances defined

These easy lowfat oatmeal muffins have only a handful of components. Here is a bit in regards to the function every one performs:

• Bananas: Use ripe bananas, and weigh out 250 grams of the fruit itself, which takes about 2 medium-sized peeled bananas. The extra ripe they’re, the sweeter the muffins will probably be, however so long as they’re smooth and simple to mash, they’re going to flip to scrumptious pure sugar within the oven.
• Bitter cream: Provides moisture, taste, and a few fats, and emulsifies with the egg yolks when blended. Keep away from something fats free, which is able to result in a a lot much less tender crumb.
• Eggs: Helps the muffins rise, and provides construction that helps the muffins from sinking as they cool. The yolks add some fats for tenderness.
• Sugar: Coconut sugar or gentle brown sugar enhances the pure sweetness of the bananas, provides tenderness and a few depth of taste.
• Vanilla: Provides extra depth of taste.
• Salt: Enhances the opposite flavors.
• Baking powder: Provides rise within the oven. Make sure that yours is double-acting so the muffin batter can relaxation and nonetheless activate within the oven.
• Baking soda: Reacts with the acid within the sugar and bitter cream to create some rise, and helps the muffins brown within the oven.
• Oats: Blended into flour, they create the primary construction of those muffins. Additionally they add a delicate candy, barely nutty taste. Make certain yours are gluten free if that is obligatory for you.
• Chocolate chips: Add some texture, wealthy chocolate taste, some bulk to the muffins so that they rise taller, and a few visible curiosity.

Skilled ideas

Divide the batter in half for a small blender

In case your blender is a private smoothie measurement, with a most 24 ounce capability, you will not be capable of match all the batter for these muffins in a single batch. Simply divide all the components roughly in half, make it in two batches one after the opposite, then mix every part on the finish.

Do not overblend the batter

Mix the combination till the oats are finely floor and the eggs are emulsified, however keep away from mixing till the machine begins to overheat or overworks the batter. Overworked batter will make harder, denser muffins.

If you do not have a blender

The blender grinds the oats right into a flour, and emulsifies the eggs with the bitter cream and blends the bananas for a clean batter and excessive rise. A meals processor is the subsequent smartest thing to a blender. Should you solely have a mini meals processor, simply mix in batches, then mix on the finish.

If you do not have both a blender or a meals processor, begin with 1 3/4 cups (225 g) oat flour. To emulsify the eggs and bitter cream, beat them with a handheld mixer or whisk vigorously by hand till creamy. Mash the bananas as finely as potential, then combine all the components collectively by hand in a big mixing bowl.

The key to tall, moist muffins: let the batter relaxation

Though the blended batter creates a clean rise, it have to be a liquid after mixing or the muffins will probably be powerful. At first, it is too skinny to carry the chocolate chips in suspension. However if you happen to permit the uncooked batter, with out chips, to relaxation for 20 minutes, the bottom oats are in a position to absolutely hydrate, which thickens the batter, offers the muffins a greater construction and rise, and prevents a gummy texture after baking.

Variations, swaps, and mix-in concepts

Bitter cream

If you do not have bitter cream available, you may nonetheless make these muffins. Simply strive plain, Greek-style yogurt. It have to be Greek-style otherwise you’ll be including an excessive amount of moisture and the recipe will not work correctly. You can even pressure common yogurt till it resembles Greek-style or bitter cream.

Dairy free

Strive utilizing plain dairy free Greek-style yogurt as a substitute. Make certain you are not utilizing something fats free or the muffins could also be powerful.

Egg free

You possibly can strive changing each eggs with 2 Bob’s Purple Mill egg replacers, 2 “chia eggs” or “flax eggs,” or this mix: 1/3 cup (40 grams) oat flour + 60 grams plain yogurt + 1 additional teaspoon baking powder + 1 teaspoon apple cider vinegar.

Oat-free

Rather than the oats, since they’re blended right here, strive utilizing quinoa flakes and grind them right into a powder as greatest you may. For extra data, please go to our publish a couple of substitute for oats. Typically, you may change oat flour with almond flour, however if you happen to’re seeking to bake with almond flour, you are higher off with a recipe designed for it, like our almond flour banana bread.

Fruit

Rather than chocolate chips, strive the identical quantity of any form of dried or freeze-dried fruit you may think about: raisins, chopped apricots, dried cranberries, or freeze-dried strawberries. If you would like so as to add recent or frozen fruit, strive our wholesome blueberry muffins recipe, additionally made with oat flour however a thicker batter that may deal with the additional moisture.

Nuts & seeds

For an additional variation on chocolate chips as a mix-in, strive 3 ounces of chopped walnuts, pecans, sunflower seeds, poppy seeds, or pumpkin seeds. I might keep away from something that tends to swell in moisture, like chia or flax seeds.

Taste boosters

To enrich the banana taste, strive as much as 3/4 teaspoon floor cinnamon, 1/4 teaspoon freshly grated nutmeg, or 1 teaspoon vanilla bean paste rather than vanilla extract.

Methods to make banana oatmeal muffins

These so-called “blender muffins” are made by putting all the components aside from the chocolate chips in a blender or meals processor, and pulsing till clean.

1. Mix the components

Place all the components within the order listed within the blender: peeled and roughly chopped or damaged bananas, bitter cream, eggs, vanilla, sugar, oats, baking powder, baking soda, and salt.

Flip your machine on medium velocity mix till clean and creamy and lightened in colour. Make the batter as clean as potential. Cease the blender periodically to scrape down the edges to make sure that every part is mixed in. It ought to bubble a bit loosely while you cease the blender, which implies it hasn’t been overworked.

2. Let the batter sit

Let the batter sit for about 20 minutes at room temperature. You’ll discover the batter has thickened significantly after resting—that is precisely what you need!It’ll permit it to maintain the chocolate chips from sinking, and make taller muffins.

3. Combine within the chips and switch the batter

Combine about 3 ounces chocolate chips into the batter by hand. Pour the batter evenly amongst ready wells of a regular 12-cup muffin tin. The wells needs to be about 3/4 of the way in which full, however that may rely upon the dimensions of the wells in your muffin tin.

Sprinkle the tops of the muffins evenly with at the very least 1 extra ounce of chocolate chips. Press them down a bit bit together with your fingertips to make sure that the chips rise together with the batter within the wells, somewhat than being lifted off because the muffins develop bigger.

4. Bake the muffins

Bake the muffins in a 350°F oven for 18 minutes, or till a toothpick inserted within the heart of a muffin comes out with just a few moist crumbs connected.

Allow them to muffins cool for about 5 minutes within the muffin tin, after which rigorously take away them and switch them to a wire rack to complete cooling. Should you preserve them within the muffin tin for too lengthy, they’ll steam and the skin might change into chewy.

Storage directions

Since these muffins are lowfat, they’ll solely keep recent in a tightly sealed container at room temperature for two days.

For longer storage, freeze them in a single layer on a flat floor, then place them in a freezer-safe ziptop storage bag for as much as 3 months. Squeeze out as a lot air from the ziptop bag as potential to stop freezer burn.

Defrost frozen muffins at room temperature or within the microwave for about 20 seconds, sprinkle flippantly with water and refresh in a toaster oven till heat.

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