These Flourless Oatmeal Banana Muffins with Almond Flour make the most delicious and healthy sweet treat both you and your kids will love! These Blender Muffins are perfect for a breakfast on the go, with your afternoon tea or in your kids lunchbox.
Preheat your oven to 180'C/350'F. Grease well a muffin pan, or prepare it with muffin liners (1).
Place the Rolled Oats in the bowl of your Food Processor and pulse for about 30 seconds, or until you get thin crumbs (2).
Blend in the rest of the dry ingredients until combined: Almond Meal, Baking Powder, Baking Soda, Salt and Ground Cinnamon (optional).
Add all the wet ingredients: ripe Bananas, Eggs, Maple Syrup, Greek Yogurt and Vanilla extract (optional). Blend for about 30 seconds or until all combined and smooth. The batter will be very liquid - it's normal.
Pour the muffin batter into the muffin pan.
Optional: sprinkle some rolled oats over each muffins.
Bake for 20 to 25 minutes, or until puffed and golden (3).
Leave the muffins to cool down in the pan for 10 to 15 minutes, or until the muffins start to pull from the edges, before transfering them onto a cooling rack to finish cooling down (4).
The muffins are quite soft so you need to grease the pan very well or use liners to insure they do not stick to the pan.
It is up to you how fine or coarse you want to blend the oats. With coarsely blended oats, your muffins will have a crunchy texture. With Finely blended oats, you will get a smoother crumb.
You can also use a skewer to check if the muffins are baked. Push the skewer into one of the muffin then take it out; if you do not see wet crumbs or liquid batter on the skewer, it means that they are ready.
I have found that they will break apart and/or stick to the pan if you try to remove them from the pan straight out of the oven. If they seem to still stick to the pan after leaving them to cool down for a bit, run a small pairing knife or offset spatula around the edges of the muffins and gently pull them away from the edges.