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Banana Oat Blender Muffins

INGREDIENTS

• 2 teaspoons extra virgin olive oil, to oil the pan
• 1-2 tablespoons of whole wheat flour, to dust the pan with

Dry ingredients

• 1 ¼ cups large rolled oats
• 1 ¼ cup whole wheat flour
• ½ cup raw, unsalted cashews
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon of baking soda

Wet ingredients

• 1 ¼ cup milk, your choice
• ¾ cup of light brown sugar
• 2 bananas, peeled
• 2 eggs, large

Oat crumble garnish

• ¼ cup granulated sugar
• ¾ cup large oatmeal
• ¼ cup light brown sugar
• ¼ cup melted butter
• ½ teaspoon cinnamon

INSTRUCTIONS

1. Preheat the oven to 375 ° F and lightly grease and flour a regular size muffin pan.

Dry mix

1. In a blender jar, combine large rolled oats, whole wheat flour, cashews, baking powder, salt and baking soda. Mix over high heat until it is crushed into a fine powder.
2. Transfer the mixed dry ingredients to a large mixing bowl and set aside.

Wet mix

1. In a blender jar, combine milk, brown sugar, bananas, eggs and granulated sugar. Mix until smooth.
2. Dig a well in the middle of the dry ingredients and pour the mixed wet ingredients in the center. Stir with a wooden spoon until everything is well combined.
3. Divide batter evenly among prepared muffin tins, each filling about 3/4 of the way.
4. To make the oatmeal crumble: In a small bowl, combine the large oats, light brown sugar, melted butter and cinnamon. Using a fork, mix the crumble mixture until all the ingredients are combined.
5. Generously garnish the dough in the muffin tins with the crumble mixture.
6. Bake muffins for 20 to 22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
7. Let the muffins cool completely before removing them from the pan.

Related: Beef Teriyaki and Vegetables

NOTES
Store muffins in an airtight container for up to 3-4 days.

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