Blender Banana Muffins

Having snacks on hand can be really helpful on your recovery journey, but slaving away in the kitchen is not how you want to be spending your time!
These banana blender muffins are quick, easy, customisable and most importantly, delicious.
Make a batch on the weekend and you’ll be well set up to nourish your body well all week long.
Blender Banana Muffins
Makes 12 muffins
- 1 cup oats
- 1 cup flour (normal or gluten free)
- 2 – 3 large ripe bananas
- 1 cup greek yoghurt
- 2 free range eggs
- 3 – 4 tbsp maple syrup
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 2 – 3 tbsp milk
- 1/2 cup mix-ins such as chocolate chips, frozen or fresh berries, dried fruit, nuts
Method:
- Pre-heat oven to 180 degrees celcius.
- Place all ingredients except mix-ins into a high powered blender. Process on high for 1 – 2 minutes, scraping down the sides as necessary.
- Fold in the mix-ins by hand, and then divide mixture between 12 muffin cases.
- Cook in a pre-heated oven for 15 – 20 minutes or until a skewer inserted comes out clean. Remove from pan and cool on a wire rack for 15 minutes before eating.
Muffins keep in a sealed container for 5 days in the fridge or can be frozen for up to 1 month.
Ready To Improve Your Relationship with Food and Get Your Period Back?
Sarah King is an Exercise Physiologist and Health Coach specialising in helping women recover from Hypothalamic Amenorrhea, disordered eating and eating disorders, and body image concerns.
Her signature 8-week program Healing Hypothalamic Amenorrhea is the go-to course for women wanting to recover their period for good, rediscover food freedom, find balance with fitness and feel more body confident.
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Sarah King
Hi future friends, I’m Sarah King, an Accredited Exercise Physiologist and health coach.
Science, not trends is the foundation of my approach. By nourishing the body and mind with scientific facts we can build foundations for a life of realness, not just wellness.