Recipes > Breakfast

Banana Oat Muffins

(8 votes, average: 4.00 out of 5)

30 minutes

12 Servings

Print Recipe

Recipe courtesy of Mary Stewart, RD at Cultivate Nutrition and a Nutritious Life Ambassador. Follow her on Instagram @cultivate_nutrition_.

If life feels hectic, this is the perfect banana oat muffin recipe for you. Enjoy some of these muffins now, then freeze the rest to easily take out and warm up for those busy mornings or errand-packed afternoons.

(8 votes, average: 4.00 out of 5)

30 minutes

12 Servings

Ingredients

2 cups raw spinach

2 eggs

2 large bananas

1/4 cup maple syrup

2 teaspoons vanilla extract

1/3 cup avocado oil

1.5 cups quinoa flour

1/2 cup oats

1.5 teaspoons baking soda

1/2 teaspoon sea salt

1/2 cup raisins

Directions

Preheat oven to 350 degrees Fahrenheit and line a 12-cup nonstick muffin pan with paper liners.
Using a blender (my favorite is Vitamix), blend the spinach, eggs, bananas, maple syrup, vanilla extract, and avocado oil until liquified.
Add the quinoa flour, oats, baking soda, and sea salt. Blend until dry ingredients are well mixed. You may need to use a spatula to scrape the sides to make sure all ingredients are properly mixed.
Fold in the raisins.
Using a spoon, scoop out the batter and fill each muffin cup 3/4 full.
Bake for 20 minutes. Muffins are ready when you stick a toothpick in the center and it comes out clean.
Let muffins cool for 5 to 10 minutes and enjoy!
Freeze half the batch and save for future use. Once frozen, consume within 3 months.

WHY I LOVE THIS RECIPE

These muffins are made with simple and nutrient-rich ingredients. For one, quinoa flour is a good source of plant-based protein, great for gluten-free baking, while maple syrup is a natural sweetener that has more minerals and antioxidants than refined sugar. Plus, spinach, raisins, and bananas are all a solid source of fiber to keep you feeling full. And clean up is super easy since you only need to wash the blender!

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