Ingredients

The following ingredients have 4 Servings
  • 2 ripe bananas
  • 3 large eggs
  • 2 tablespoons olive oil
  • 1 ½ cups old-fashioned rolled oats
  • ½ cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons old-fashioned rolled oats
  • ⅓ cup chocolate chips

Instruction

  • Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners. Into a blender, add the bananas, eggs, olive oil, oats, sugar, cinnamon, baking powder, and salt. Blend until the batter is relatively smooth, about 60 seconds.
  • Pour the batter into the 12 muffin cups. They should be about ¾ of the way full. Add a sprinkle of rolled oats or chocolate chips on top, if you like. You can also add in any other mix-ins you like, such as chopped walnuts or pecans, by pressing them into the muffins.
  • Bake the muffins for 25 minutes at 350ºF, or until the center of the muffins feel firm to a light touch. Remove the pan from the oven and let the muffins cool completely, then they will be ready to serve.
  • Store leftover muffins in an airtight container for up to 1 week. Or you can freeze them for up to 3 months. To thaw frozen muffins, transfer them to the fridge at least 24 hours before you plan on serving them again.