Blender Oatmeal Muffins: Your Quick Breakfast Solution!
Blender Oatmeal Muffins are quick, moist, and perfect for busy mornings or snack cravings. These muffins are made with wholesome ingredients and are kid-friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups rolled oats
- 2 ripe bananas
- 2 large eggs
- 1/2 cup Greek yogurt or applesauce
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup shredded zucchini (moisture squeezed out)
- 1/2 cup mini chocolate chips (plus extra for topping)
Instructions
- Add oats, bananas, eggs, yogurt, sweetener, vanilla, baking soda, cinnamon, and salt to a blender. Blend until smooth.
- Pour batter into a bowl and fold in zucchini.
- Gently fold in chocolate chips.
- Spoon batter into a lined muffin tin, about 3/4 full. Top with extra chocolate chips.
- Bake at 350°F (175°C) for 18–22 minutes or until a toothpick comes out clean.
Notes
- These muffins can be stored in an airtight container for up to 3 days.
- They can also be frozen for up to 3 months.
- Feel free to substitute the chocolate chips with nuts or dried fruits for variation.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg