In my few short years as a Registered Dietitian, one common theme that I have noticed with tons of my clients is that they skip breakfast. I personally go to bed thinking about what I’m going to eat for breakfast, and then wake up excited to eat it, so needless to say, I’m always mind-blown by breakfast-skippers. But I totally get it. People have many different reasons for skipping breakfast, but the most popular one is “lack of time” in the morning. It’s hard enough for us to wake up when the dreaded alarm goes off, let alone wake up early enough to allow for preparing and eating breakfast before we head out the door for work, class, or whatever it may be.
However, many RDs would agree with me that breakfast is extremely important, and I think we all know that by now. Not only is skipping meals bad for your metabolism, but breakfast is also an opportunity to set the tone for your eating choices throughout the day. I find that starting the day with a balanced breakfast that includes some high-quality protein, veggies, fruits & whole grains really fills me up and gives me sustainable energy to get my day going. It also makes me want to continue making healthy choices at my next few meals.
In case you’re wondering, my favorite breakfast includes two eggs loaded with veggies, and steel-cut oatmeal topped with cinnamon & mixed berries, or an omelet alongside homemade baked goods, such as my Whole Wheat, Refined Sugar Free Banana Bread or these delicious banana muffins I’m about to share with you. The banana bread/muffins are always smothered in crunchy peanut butter too, because… what’s life without crunchy PB? PS: I usually use frozen spinach and frozen peppers & onions in my eggs. I’ll use fresh veggies if I have them prepped, but frozen veggies are the easiest to have on hand, require no prep on your end, and you don’t have to worry about them spoiling before you eat them. If you struggle to fit veggies in your day, especially at breakfast, I highly recommend purchasing some frozen chopped veggies. Your life will be changed forever. ; )
So, let’s talk about these muffins for a minute. Muffins are a super popular breakfast item in today’s society. Unfortunately, most of the muffins you’ll find at Starbucks or the grocery store are far from healthy and loaded with sugar and trans fats, making them less than ideal as a breakfast choice, or honestly, anytime choice. However, muffins are perfect for breakfast on-the-go or a snack, so baking them yourself at home is a great way to ensure you have something delicious and healthy to include in your meals and/or snacks throughout the week.
My absolute favorite thing about this particular recipe is the fact that the batter is solely made in the blender, so you don’t have a bunch of dishes to clean after you’re done! Another thing I love about these muffins is that are super versatile. Top them off with any and all of your favorite toppings — dried fruit, nuts and/or dark chocolate — and it’s almost as if you’re having something new each time! I have made them with all of the above toppings before, and they are delicious no matter what; however, my favorite add-in is simply chopped walnuts, which is what I tend to stick with the majority of the time. It adds a delicious crunch, as well as a dose of heart-healthy fats, helping to keep you full and satisfied long after your meal.
This recipe is totally effortless and super satisfying. You’ll definitely want to start making these every weekend to save yourself time on busy weekday mornings! The original recipe for these muffins was inspired by Well Plated.
Flourless Banana Nut Blender Muffins
- 2 cups old-fashioned oats
- 2 large, very ripe bananas
- 2 large eggs (or 1/2 cup Egg Beaters)
- 1 cup Chobani plain Greek yogurt
- 2 tbsp pure raw honey
- 1 1/2 tbsp chia seeds
- 2 scoops Further Collagen (optional)*
- 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- Optional mix-ins (1/2 cup or sprinkle desired amount on top): dark chocolate chips, chopped walnuts, reduced-sugar dried cranberries, fresh or frozen blueberries
*Visit furtherfood.com or Amazon to purchase your own Further Collagen! It’s an awesome source of protein, and it’s only 29 calories & 7 grams of protein per scoop. Use my code SHANNA10 for 10% off your purchase and free shipping.
1. Preheat oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners, also sprayed with non-stick cooking spray. (I usually fill a 12-cup muffin tin plus an extra 6-cup muffin tin!)
2. Place all ingredients (besides mix-ins) in a blender or food processor: oats, bananas, eggs, Greek yogurt, honey, chia seeds, collagen peptides, cinnamon, baking powder, baking soda, vanilla, and salt. Blend on high, and stop to scrape down the batter from the sides as needed, until batter is smooth and the oats are almost completely broken down.
Blending time = approximately 2-3 minutes. If you choose to add mix-ins, do so by hand after blending is complete. I prefer to just sprinkle mine on top after pouring the batter into the cups!
3. Divide the batter between the prepared muffin cups, filling them about 3/4 full.
4. Bake for about 15 minutes, or until tops of the muffins set and are golden brown, and a toothpick inserted in the center comes out clean. Let the muffins cool for about 10 minutes before removing from pan, then dig in!
Add some extra sweetness or crunch with the desired toppings.
Toppings pictured: frozen blueberries, chopped walnuts, mini chocolate chips, dark chocolate chips & reduced-sugar dried cranberries
They look a little prettier if you wait to sprinkle the toppings on top after the batter is in the muffin tin, like the ones pictured above. ; )
Nutrition Information per 1 muffin (if recipe yields 16 muffins):
- 97 calories
- 2.8 g fat
- 13.3 g carbs
- 5 g protein
- 2 g fiber
Have a healthy week!
Shanna Stewart, RD LD