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banana oatmeal blender muffins

Thanksgiving has come and gone, and not hearing the words turkey and gravy couldn’t come soon enough. I’m still stuffed! I eat turkey pretty much once a year, so it doesn’t take much to hit my annual quota. Pumpkin pie is a whole other story. What quota? This year I’m thanksful for multiple turkey trots.

In between scarfing down the traditional holiday treats, we’re stuffing our faces with a slightly healthier version of indulgence — banana oatmeal blender muffins. Are you noticing a trend yet? I’m completely obsessed with making easy recipes that include the use of my assistants Mr. Vitamix and Mrs. Food Processor. Every once in a while we call in the Wizard living in the slow cooker. He’s pretty magical too!

banana oatmeal blender muffins

If you recall how simple it was to prepare my Pumpkin Chocolate Chip Muffins, these banana oatmeal blender muffins are even easier! Start with putting all ingredients, except the eggs and mix-ins, into the blender until combined. The blender might need a scrape down midway through. Next, add in 2 eggs and blend again until completely smooth. Finish by stirring in a half-cup of dark chocolate chips, raisins, nuts, or whatever else you can dream up! Mix well with a spoon — don’t blend.

banana oatmeal blender muffins

Fill prepared muffin cups 3/4 full and top off with a little extra mix-in if you’re feeling inspired. Here I got crazy with a little toasted coconut for a change. Bake for 10-15 minutes at 375°. Let cool in pan for 5 minutes before moving to a rack to cool completely.

banana oatmeal blender muffins

banana oatmeal blender muffins

Prep Time: 8 minutes

Production Time: 15 minutes

Total Time: 23 minutes

Yield: 12 muffins

banana oatmeal blender muffins


  • 2 cups gluten-free oats
  • 2 ripe bananas
  • 1/4 cup coconut oil, melted
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut milk (or other milk alternative)
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 3 pitted dates
  • 2 eggs
  • 1/2 cup mix-in: dark chocolate chips, raisins, chopped nuts, etc.


  1. Preheat oven to 375°. Grease muffin tins or place muffin liners in tins.
  2. Add oats, bananas, coconut oil, baking powder, baking soda, salt, milk, cinnamon, vanilla, and dates to a high powered blender. Pulse until smooth.
  3. Add in 2 eggs and mix again until well blended.
  4. If adding in additional mix-ins, stir them into the blender (with a spoon- don't blend).
  5. Fill prepared muffin tins ¾ full.
  6. Sprinkle any additional toppings on top of uncooked muffins.
  7. Bake for 10-15 minutes or until golden brown and an inserted toothpick comes out mostly clean. Cool 5 minutes in muffin tin before removing to completely cool on a rack.
  8. Store in airtight container for up to one week.

quinoa black bean veggie burgers

Quinoa Black Bean Veggie Burger

Preparing homemade veggie burgers can seem intimidating if you’ve never tried it before. Fear not! These quinoa black bean veggie burgers are simple to make, and they come out sturdy enough to hold up in a bun. Don’t they look scrumptious?

Do you remember this Bud Light commercial?
Not ALL quinoa burgers taste like dirty old tree branches. I promise!

Belly up to the table for a veggie-lovers delight! These meatless patties are packed with protein and fiber to fill you up and keep your stomach happy for hours.

Black beans, also known as legumes, are a protein-plus-fiber food source. A one-cup serving provides 15 grams of fiber (that’s more than half the daily recommended intake) and 15 grams of protein (about a third of the average adult daily recommended intake). Legumes play a healthy role in keeping our digestive tract moving, our blood sugar regulated, and they make our hearts happy.

Quinoa — “the Mother of all Grains” — it’s a strange nickname because it’s not even a grain. Quinoa is a magical little seed! This plant-sourced protein is also a complete protein, which means it has all 9 essential amino acids that our bodies cannot produce. In a 1955 article on “Edible Seed Products of the Andes Mountains”, researcher Philip White wrote, “while no single food can supply all the essential life-sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom.” Quinoa is also gluten-free and a rich source of potassium (helps support fluid and electrolyte balance). Vegetarians and gluten-free folks rejoice in the name of QUINOA! I could go on about this superfood, but let’s get to that recipe, shall we?

Quinoa Black Bean Veggie Burger Recipe