Blender Banana Nut Muffins
Prep Time 5 minutes mins
Cook Time 22 minutes mins
Total Time 27 minutes mins
- 1/3 cup cooked butternut squash
- 1 ripe banana + 1/4 banana to thinly slice for the tops of the muffins
- 2 large eggs
- 3 tablespoons rolled oats I use Bob's Red Mill
- 1 tablespoon flaxseed meal I use Bob's Red Mill
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup finely chopped pecans or walnuts
Preheat the oven to 350 degrees.
Blend all of the ingredients together except for the extra banana slices and nuts in a blender until smooth. Add the nuts to the batter and stir well to combine. Pour into silicone muffin liners or a well greased muffin tin. Top with banana slices and push in a little into the batter. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.