Healthy Banana Oatmeal Muffins made in the blender! These sugar free healthy banana muffins are perfect for breakfast on the go and for babies & toddlers! 5 minutes prep time, so easy and delicious!
Preheat the oven to 180°C/350°F and spray a 24 mini muffin tin with non stick cooking spray.
Optional: add the oats to the blender and pulse a few times - this makes the oats more like flour and creates a softer muffin but this step is totally optional.
Add all ingredients to the blender, pulse a few times and then blend on low speed until ingredients are all incorporated. This will take 45 - 60 seconds. Stop the blender as needed to scrap the mixture down so that it all mixes in.
Pour the batter into the muffin tins (fill them about ½ way) and bake for 10-12 minutes until a toothpick inserted in the centre comes out clean. As the recipe makes 36 mini muffins you will need to refill the tins and bake the remaining mixture once the first lot have finished baking.
Cool in the tin for 5 minutes, then transfer to a cooling rack.
Store in an airtight container for 2-3 days or freeze in a snaplock bag.
Notes
The recipe makes 36 mini muffins or 12 large muffins. If baking large muffins they will take longer to bake - 15-17 minutes.
To make the Sugar Free Cream Cheese frosting combine equal parts cream cheese and butter (both softened to room temperature) with maple syrup, vanilla extract and a squeeze of lemon juice to taste. I used the following quantites which gave me enough to frost 4 of the big muffins:30g cream cheese 30g butter 1 teaspoon maple syrup ¼ teaspoon vanilla extract Juice of ¼ lemon