Low Iodine Blender Banana Oat Muffins
Total time30 min
Prep time10 min
Cook time20 min
5.0(23)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
- 3 medium ripe bananas (about 1 ½ cups mashed), peeled
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ¼ cup plain whole-milk yogurt
- 3 tbsp honey
- 2 tbsp neutral oil (such as avocado oil or canola oil)
- 1 tsp vanilla extract
- 2 cups old-fashioned rolled oats
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- ½ cup chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
- 2
Add the bananas, eggs, yogurt, honey, oil, and vanilla extract to a blender. Blend on high until completely smooth, about 30 seconds.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!