Banana Oatmeal Muffins
You could use sunflower seed butter if nuts is the problem. These 5-ingredient blender muffins ways are such a cute idea, you just want to try them all. I also like that they are healthy and easy to make. I just made these, but they were soggy in the middle.. I baked them for more than the time specified up to 15 mins or so , and still no luck! I definitely made them into mini muffins..
Did you follow the recipe exactly otherwise? Ovens and baking pans can vary, so the only thing I can think of is perhaps they just needed more time? My kids got very excited when I pulled this recipe out again. The basic recipe was so good that they remembered it well. But my kids are nagging me to point out that there are six ingredients in the basic 5 ingredient muffin recipe. Anyways, they are delicious. I have many of your recipes in my file and they are quickly becoming household favorites.
Thank you for all the time you put into your beautiful blog. You have blessed this household! I save a lot of recipes that I never actually try. This one I tried immediately. They were so easy! I made them with mini chocolate chips, and they were fantastic! Would this work with Wowbutter? Let me know if you try it! All I do is lower the temp to and I bake them for 10 to 15 minutes depending on how full you make them.
I was skeptical, but they were delicious. I made them with almond butter, pumpkin, mini-chips, and agave nectar. Next time will add packet of stevia to add just a bit of sweetness. My two year old is allergic to milk, eggs, soy, wheat and almond!! I tried these with fingers crossed he a fussy eater but said mmmmm while eating thesr and asked for more!!
Yay something besides juice and fruit he will eat and i had all the ingredients already!! Yes, they do, especially the plain ones. You are totally right — this recipe has changed my life! Thanks for such a versatile recipe! I made 8 regular sized muffins, baked at for 20 minutes. Thanks for the recipe, they were delicious! I did have some trouble getting the mixture out of the blender. You mean out of the bottom part under the blade? That is my biggest pet peeve! I wish I had great advice, but I struggle with this, too.
I hate to waste any of it! These are so yummy and so much fun to make and play with variations! I found this recipe on Pinterest! Can you please help me? Do you have some tips to make my muffins less compact? Because of the type of muffins these are, with no flour, they are not as airy or fluffy: Try this recipe that has no banana: Hi, thank you for sharing this recipe!! Or is it safe to omit that ingredient? Yes, I think you could just omit it. My 8month old, 2 year old and 5 year old all loved them!
I would say that is a success. Only one question tho, my muffins tops fell in the middle when they cooled. Is this normal or did I do something wrong? They definitely did not look like yours. They tasted great tho! Also, how should I store them, counter top ok, or should I put them in the fridge? Yes, that is normal. I took the pictures shortly after getting these out of the oven.
Have you ever experimented by adding protein powder? Also, do you think using chia seeds as opposed to flaxseed in the vegan version would work? I do think that chia seeds would work in the vegan version. I hope you love these! Just made them in a larger 12ct muffin tin. I baked there for 15 and let cool but when I tried to take them out, they just fell apart. Cooked them another 5 minutes but same. What is the consistency supposed to be like?
We do have the best luck using silicone liners. But their texture is not crumbly at all. They are more compact if that makes sense. So as I was typing my reply, ironically enough, I had a batch of these full sized baking in the oven. As I pulled them out I realized that I baked them at instead of by accident. They turned out perfectly. Is there something I could substitute for that in the five ingredient muffins?
I am excited to try them. Check out this blender muffin recipe without bananas: Did you use the baking powder? These rise a lot while baking, but fall pretty quickly as they cool.
Homemade nut butters seem a bit more drier than store bought. I use only natural nut butters with no added sugar. They were a major hit! I just found this post. These look amzing and the reviews are great! I just have one question. I will have to use something other than peanut butter like the sunbutter you mentioned. When making the variations like blueberry or cinnamon or any variation really! What a great base recipe! PS — I made full size muffins, doubling the recipe and baking for for 15 min after initial temp of as suggested and it was perfect!
Making a massive batch today to freeze for the toddler beast. Daddy created a serious cookie addiction and we need that gone!
Mommy is 39 weeks pregnant so ready made snack size real food for little man is going to be a Huge blessing. Made a bunch if your baked oatmeal mufum cups for the freezer for after baby.
Love the one handed filling food. I just made another batch of these. I do add mini chocolate chips to the top but I still feel good about them being low added sugar. Thanks a bajillion to Happy Healthy Mama for introducing me to the miracle that is the blender muffin, which inspired this recipe. They are made with banana, […]. Use the base recipe and then check out the many variations you can create. The base recipe makes 12 mini-muffins, but can easily be doubled…. One batter with endless topping combinations.
With this recipe, there is no wrong way to make a […]. So when I first saw this blender muffin recipe on Pinterest, they won me over immediately. They boast a clean-eating ingredient list … […]. I used the exact same recipe as the blog Happy Healthy Mama. Click here to check out her blog and […]. Your email address will not be published.
Notify me of follow-up comments by email. Notify me of new posts by email. Leave this field empty. Instructions Preheat the oven to degrees. Spray a muffin tin with cooking oil and set aside. Place all ingredients in a blender and blend until very smooth. Fill each mini-muffin cup until it is almost full. Bake in the preheated oven until the muffins are cooked through, minutes.
Let the muffins cool completely before removing from the muffin pan. Substitute sunflower seed butter for the peanut butter. Substitute almond butter for the peanut butter. Sprinkle the top of the muffins with unsweetened shredded coconut.
And I want to help! There was an error submitting your subscription. Comments Could these be any more perfect?! Worked like a charm! Thanks for letting everyone know how it worked with the pumpkin!
Thanks I was about to ask about no banana! I hope you enjoy them! They quickly became a staple in our house. This is such a clever recipe.
No one will be left out. Beautiful pics and great idea! This site uses Akismet to reduce spam. Learn how your comment data is processed. Three Ingredient Oatmeal Banana Muffins-So Delicious and Nutritious-a recipe that uses 3 common ingredients to create a spectacular breakfast or snack!
Prep Time 5 minutes. Cook Time 15 minutes. Total Time 20 minutes. Instructions Pre-heat oven to degrees. In a blender or food processor combine all three ingredients until well combined. Bake for minutes or until slightly golden edges, and springy tops. Comments Oh I love how easy these are to make!
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