Healthy banana nut blender muffins are naturally gluten-free, flourless, high in protein, and low in fat. So easy to make in the blender and perfect for eating on-the-go.
How has everyone’s back-to-school been? It seems like the start of fall is always such a busy time. For me, I’m starting a new semester of grad school and interning, which comes with it’s own list of things to do (buy parking sticker, re-enroll in health insurance, buy textbooks, what are slip-resistant shoes?, etc., etc.) Even if you don’t have kiddos or are not going to school yourself, this season can still be super busy! Days seem to be getting shorter and to-do lists are getting longer.
With everything going on, sometimes it can be hard to find the time to eat a healthy breakfast in the morning, especially if you are rushing out the door (or haven’t gone to the grocery store in a while. #gradschoolprobs). In the busy days ahead, it helps to have something healthy on hand that you can grab and go that tastes delicious and that you can feel good about eating.
These super-easy and naturally gluten-free healthy banana nut blender muffins from Creme de la Crumb are the perfect solution! They take about 30 minutes from start to finish, and are full of wholesome ingredients like oats, bananas, greek yogurt, and walnuts. All you have to do is throw everything in a food processor or blender and blend it up! Then scoop, bake, and go! And since they don’t use flour or oil, they are naturally gluten-free and low in fat.
One muffin packs 7 grams of filling protein and less than 7 grams of fat (some of which is the healthy unsaturated kind thanks to the walnuts!). They are easy to grab and go in the morning, and are much healthier than a banana muffin or Banana Nut Loaf from Starbucks.
Healthy banana nut blender muffins are naturally gluten-free, flourless, high in protein, and low in fat. So easy to make in the blender and perfect for eating on-the-go.
Ingredients
- 2 medium bananas
- 2 cups rolled oats
- 2 eggs
- 1/2 cup greek yogurt
- 1/4 cup brown sugar
- 1 Tbsp ground flax
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch salt
- 3/4 c walnuts, roughly chopped
Instructions
- Preheat oven to 375° F. Lightly grease or line a muffin tin with liners.
- Place all muffin ingredients except for walnuts in a food processor or blender. Blend until smooth and well combined.
- Stir in nuts. Scoop batter into cupcake pan using a large scoop or small measuring cup (about 1/4 cup per muffin). Top with additional walnuts if desired.
- Bake muffins at 375° F for 10-15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly (for at least 5 minutes if not using liners) before removing muffins to a cooling rack.
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This recipe looks great and I will definitely try it. I calculated the nutritional values as they didn’t look right to me. I knew there couldn’t be 28 grams of protein in one of these muffins! For those of you that care, I calculated 5 grams of protein and only 144 calories (but I used 0% greek yogurt and the recipe may have been calculated with full fat).
Hi Marcie, thanks for catching my calculation error. I saw where my calculations went wrong and have fixed it. I hope you love them! 🙂