Cinnamon Oat Banana Blender Muffins

We can’t believe the ‘ber months are already here. Who’s ready for cooler weather, apple cider, pumpkin pie, and cinnamon sugar everything? Yes, please! Like I am sure you have heard us express before, fall and the ‘ber months are the gateway drug to holiday baking season. You feel me? Anyways…until then…let’s talk the b word. That’s right…we are talking bananas once again. It still amazes us that there are even more new and different ways to create delicious snack options using your ripe banana queens (or kings).

For our loyal followers…you already know our deep obsession with bananas (IYKYK). Feel free to read my love letter to bananas in one of our previous posts (Banana Bread post here).

This post is yet another banana passion project. It’s delicious, uses those leftover ripe bananas we all know and love. It’s super simple, healthy, and makes an amazing snack any time of day. Even better…it’s made in a blender. That’s it! Combine, mix, divide into a muffin pan, bake…done! Who doesn’t love that efficiency?!

More importantly, we felt this was the perfect way to transition from summer to fall with the perfect hints of cinnamon and oat. It’s perfection y’all. Get your handful of ingredients and blender ready. These come together quick and easy, which means snack time is only less than 30 minutes away!

P.S. No blender? No problem! Mash and mix by hand or use a hand mixer! It’s super easy!

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What You Need

1 and 3/4 cup oat flour*

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

2 large eggs

2 large bananas, very ripe

1 cup unsweetened applesauce

1/4 cup raw honey

1 tsp pure vanilla extract

Optional topping (but highly recommended):

4 Tbsp coconut oil

4 Tbsp Stevia (or you can use coconut sugar, Splenda or sugar of choice)

1/2 cup old fashioned rolled oats

2 tsp ground cinnamon

*If you don’t have oat flour, you can easily make your own (we always do) by pulsing in a food processor or blender old fashioned oats until it’s a fine powder. Store extra for other baking adventures!

Step by Step

1. Preheat your oven to 350 degrees F.
2. Add muffin liners to a muffin pan, or spray generously with non-stick baking spray. (Note: if you use liners, we suggest the parchment paper baking cup kind, as these muffins tend to stick to regular paper liners. Or, do what we do – spray the heck out of our pan with non-stick baking spray. They should come out just fine that way!). Set pan aside.
3. Making our topping (optional): Melt coconut oil, then add in the cinnamon, oats and Stevia. Stir and combine. Set aside.
4. Next, add all wet ingredients to a blender or food processor (or hand mix and mash if you don’t have one – no problem!). Blend until smooth and combined.
5. Finish by adding in the dry ingredients and blend for 15-20 seconds. Scrape down your blender or bowl, then mix/blend for another 20 seconds. Do not over mix! When in doubt, stop and hand mix the rest.
6. Pour batter evenly into the muffin pan liners of sprayed muffin cavities. Fill until about 3/4 full. Top with your cinnamon oat topping.
7. Bake muffins for 18 – 20 minutes. Edges should be golden brown and batter should spring back when touched.
8. Remove muffins from oven and let cool for about 5 minutes before removing and moving to a cooling rack.
9. Enjoy your new baked banana treat!

Cinnamon Oat Banana Blender Muffins

A perfect transition from summer to fall, these muffins feature a perfect hint of cinnamon and oat, are healthy and come together in less than 30 minutes!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Snack

Cuisine American

Servings 18 muffins

Equipment

• Non stick baking spray
• 12 cavity muffin pan
• blender or food processor

Ingredients

  

Muffins

• 1 3/4 cup oat flour*
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 2 large eggs
• 2 large bananas very ripe
• 1 cup unsweetened applesauce
• 1/4 cup raw honey
• 1 tsp pure vanilla extract

Optional Topping

• 4 Tbsp coconut oil
• 4 Tbsp Stevia or you can use coconut sugar, Splenda or sugar of choice
• 1/2 cup old fashioned rolled oats
• 2 tsp ground cinnamon

Instructions

 

• Preheat your oven to 350 degrees F.
• Add muffin liners to a 12-cavity muffin pan, or spray generously with non-stick baking spray. (Note: if you use liners, we suggest the parchment paper kind, as these muffins tend to stick to regular paper liners. Or, do what we do – spray the heck out of our pan with non-stick baking spray. They should come out just fine that way!). Set pan aside.
• Making our topping (optional): Melt coconut oil, then add in the cinnamon, oats and Stevia. Stir and combine. Set aside.
• Next, add all wet ingredients to a blender or food processor (or hand mix and mash if you don’t have one – no problem!). Blend until smooth and combined.
• Finish by adding in the dry ingredients and blend for 15-20 seconds. Scrape down your blender or bowl, then mix/blend for another 20 seconds. Do not over mix! When in doubt, stop and hand mix the rest.
• Pour batter evenly into the muffin pan liners of sprayed muffin cavities. Fill until about 3/4 full. Top with your cinnamon oat topping.
• Bake muffins for 18 – 20 minutes. Edges should be golden brown and batter should spring back when touched.
• Remove muffins from oven and let cool for about 5 minutes before removing and moving to a cooling rack.
• Enjoy your new baked banana treat!

Notes

*If you don’t have oat flour, you can easily make your own (we always do) by pulsing in a food processor or blender old fashioned oats until it’s a fine powder. Store extra for other baking adventures!

Keyword banana muffins, banana oat muffins, blender muffins, easy snacks, healthy muffins, muffins