Today’s magic words: FLOURLESS. BLENDER. MUFFINS with no added sugar! This is the healthy breakfast muffin you didn’t know you needed.
As much as I looooove perfectly soft, beautiful bakery muffins, a lot of them are really cupcakes without frosting. Nothing wrong with that… but not for every day. These muffins are true good-for-you with fruit, eggs, and oats. They puff up with a nice dome top but aren’t terribly sugary, perfect alongside your morning coffee or tea.
We’re using whole-grain oats instead of flour and bananas instead of refined sugar. This is a hearty muffin on the dense side that isn’t too sweet and isn’t overwhelmingly banana-y, with a little taste of peanut butter and cinnamon swirling around too.
Pack up a few and take them to the office – boom, breakfasts & mid-morning snacks are ready for the week. These muffins will last up to a week in a well-sealed container.
I used chunky peanut butter because chunky >>> creamy and it’s what we have in the pantry, but you can use creamy if that’s your thing.
I haven’t tested this recipe with natural peanut butter – if you try it, let me know how they turn out! You’ll need to stir natural peanut butter very well before adding and your muffins will be oilier & denser.
- 2 overripe bananas peeled
- 2 eggs
- ¼ cup milk
- 1 T. vanilla
- 1 t. cinnamon
- 1 t. baking powder
- ½ t. baking soda
- ½ t. salt
- 2 cups old-fashioned oats
- 1/3 cup peanut butter
- melted peanut butter for topping (optional)
Preheat oven to 375°.
Add bananas, eggs, and milk to the blender and mix on high until smooth.
Add vanilla, cinnamon, baking powder, baking soda, and salt and pulse until incorporated.
Add oats and peanut butter and blend on high until the batter is mostly smooth.
Grease muffin pan and divide batter evenly into 12 muffins.
Bake at 375° for 20-25 minutes, until tops are just turning brown. Let cool for 10 minutes before removing from pan.
If you want, melt several tablespoons of peanut butter in the microwave until runny. Drizzle over muffins before serving.