Gluten Free Blueberry Banana Blender Muffins

Healthy and delicious, these Gluten Free Blueberry Banana Blender Muffins are easy to meal prep and make the perfect grab-n-go breakfast for busy mornings.

Happy Friday Eve! I hope everyone’s week has been going well heading into the long, holiday weekend! I know I personally cannot wait for an extra day off!

Even though I know the weekend is near and I can sleep in a bit (Ha! Just kidding, I have a baby but a girl can dream.), I still find myself hitting snooze on weekday mornings leaving me rushed to get out the door. Tyler leaves super early for work too so we like having something quick and easy that we can grab and eat on our way to work.

Enter Gluten Free Blueberry Banana Blender Muffins! I’ve seen Blender Muffins all over Pinterest and have always been intrigued but hadn’t gotten around to making any until recently.

We love making baked oatmeal to eat throughout the week and the flavors/ingredients in this are very similar to this. But now that Liam is eating some table food, I wanted to be able to make something that he would be able to eat too. I put a little extra batter into mini muffin tins and they are the perfect size for him! When something is baby and husband approved? #winning

Seriously, these muffins couldn’t be easier to make. The most laborious part is probably lugging out your blender/food processor and measuring your ingredients. I’m all about super easy recipes these days if you can’t tell. These would also be great to make in a big batch and freeze for future use. Just pop in the microwave for a minute or so and you’re all set.

These muffins are healthy too and are something you can feel good about making for and feeding to your family.

Ingredients:

• 1 1/4 cup old fashioned oats
• 2 large/3 medium ripe bananas
• 2 large eggs
• 1 cup vanilla yogurt
• 4 tbsp honey
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp cinnamon
• pinch of salt
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 400 degrees. Line a muffin pan with muffin liners and spray with non-stick cooking spray.
2. Put all ingredients except blueberries into a high powered blender or food processor and blend until all ingredients are combined, scraping sides mid-way through.
3. Scoop batter into muffin tins to about 3/4 of the way full. (I used an ice cream scooper and it worked perfectly) Place blueberries into batter.
4. Place muffins in oven and bake for 20 minutes or until a toothpick comes out clean.
5. Remove from oven and allow to cook on a cooling rack.
6. Store in an air tight container or ziplock bag in the refrigerator for up to a week.

 

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What are you favorite go to meal prep breakfasts?