You’re going to want to add these gluten-free & refined sugar-free Blender Oatmeal Muffins to your weekly meal prep! They’re the perfect easy breakfast or snack to have on hand for the whole family. I love that you can throw all of the ingredients into the blender and pour it right into a muffin pan, no bowls or mixing utensils required! Add your favorite toppings — I love them with chocolate chips and a sprinkle of sea salt or some berries — but you could also do chopped nuts, shredded coconut, raisins, hemp seeds, any chopped fruit… you really can’t go wrong! Let me know if you try them, I know you’ll love them as much as I do! If you want to watch the step-by-step recipe, check out this reel.
Ingredients
1 cup organic gluten-free rolled oats
1 banana
2 eggs
2/3 cup unsweetened nut milk or milk of choice
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla extract
2 scoops vanilla collagen or vanilla protein powder
1 tbsp nut butter
1 tbsp chia seeds
3 tbsp melted coconut oil
pinch of salt, plus extra for sprinkling
+ your favorite toppings: I used mini chocolate chips, blueberries, and strawberries
makes 9 muffins
Instructions
- Preheat oven to 350°F. Spray a muffin pan with avocado oil or coconut oil spray. *Highly recommend using a silicone muffin pan or muffin liners, the muffin sticks to the paper liners and comes out super easily with silicone ones*
- Add all ingredients (except toppings) into a blender and blend until just smooth. Don’t overblend too much.
- Pour batter into prepared muffin pan. Add your desired toppings.
- Bake for 25 minutes or until set. Enjoy as is or top with butter, jam, or nut butter!
Store extra muffins in a tupperware on the counter and reheat as needed.
