1 ½ cups mashed ripe banana or 3 large very ripe bananas
2 large eggs
2 cups rolled oats, plus more for topping
¼ cup neutral oil (sunflower, vegetable or grapeseed)**
¼ cup pure maple syrup
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons cinnamon
¼ teaspoon kosher salt
1 heaping cup blueberries
Turbinado sugar, for garnish (optional)
Photo and recipe are courtesy of A Couple Cooks.
Preheat the oven to 350 degrees Fahrenheit.
Mash the bananas. Place the bananas, eggs, oats, oil, maple syrup, vanilla, baking soda, baking powder, cinnamon and kosher salt in a blender. Blend everything on high for a minute or two until a smooth batter forms.
Add the blueberries to the blender; gently stir until combined.
Place 12 muffin cups into a muffin tin and pour the batter divided evenly between the cups. To see more blueberries on the tops of the muffins, we pressed a few extras into the tops of the muffins. Sprinkle the tops with turbinado sugar (or extra oats and gently press them down).
Bake for about 30 to 35 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated for about 1 week, or frozen for up to three months.