You Can't Beat Em Healthy Blender Muffins

Whip up a batch of "You Can't Beat Em Healthy Blender Muffins" for a quick, guilt-free treat that’s as easy to make as it is satisfying! These nutrient-packed muffins are made entirely in a blender, streamlining your prep time to just 10 minutes. Featuring wholesome ingredients like rolled oats, ripe bananas, almond milk, and a touch of honey or maple syrup, they’re naturally gluten-free and refined sugar-free. Customize with optional mix-ins like chocolate chips or chopped nuts for an extra indulgent touch. Perfect as a grab-and-go breakfast or a post-workout snack, these muffins are soft, moist, and loaded with feel-good flavors like cinnamon and vanilla. Plus, they’re freezer-friendly, making them an ideal make-ahead option for busy mornings. Simple, healthy, and absolutely delicious—what’s not to love?

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 12

Ingredients

• 2 cups rolled oats
• 2 large ripe bananas
• 2 large eggs
• 0.5 cup unsweetened almond milk
• 0.25 cup honey or maple syrup
• 0.25 cup smooth almond butter (or peanut butter)
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 0.5 cup chocolate chips (optional)
• 0.25 cup chopped nuts (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a blender, add the rolled oats and blend on high speed for about 30 seconds until they form a fine powder-like consistency.

Step 3

Add the bananas, eggs, almond milk, honey or maple syrup, almond butter, baking powder, baking soda, cinnamon, vanilla, and salt to the blender.

Step 4

Blend the mixture on high for 1-2 minutes, stopping to scrape down the sides if necessary, until the batter is completely smooth.

Step 5

If using chocolate chips or chopped nuts, fold them into the batter using a spatula instead of blending.

Step 6

Divide the batter evenly between 12 muffin wells, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 12-15 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.

Nutrition Facts

Serving size	(902.8g)

Amount per serving	% Daily Value*
Calories	2189.9

Total Fat 92.6g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 372mg	0%
Sodium 1922.6mg	0%
Total Carbohydrate 296.1g	0%
Dietary Fiber 37.2g	0%
Total Sugars 131.0g
Protein 65.4g	0%

Vitamin D 125.9IU	0%
Calcium 635.1mg	0%
Iron 17.0mg	0%
Potassium 2702.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.6%

Protein: 11.5%

Carbs: 52.0%