My first ever blender muffins were banana oat and I fell in love! And when I had some leftover lemons to use up, my first thought was muffins.
I LOVE the simplicity of blender muffins but I wasn’t sure how well these would hold up without the banana to bind everything together. Happy to report that this experiment turned out to be delicious! These muffins are a lightly sweet citrusy treat you can enjoy for breakfast or a snack or dessert (or whenever) that are naturally packed with fiber and protein.
I want to try another batch with cranberries at some point! And poppy seeds! Stay tuned.
Fueling notes
- Per serving, this recipe packs 22 g of carbs, 4 g of protein, and 7 g of fat, and 3 g of fiber
- Pre-workout: eat these in the hour leading up to your session. If more than an hour before, pair with some extra protein/fat (like a cheese stick, nut butter, yogurt, etc) to keep you satisfied.
- Post-workout: pair each serving with ~5 grams of protein (for that 3-4:1 ratio of carbs to protein) within 1-2 hours of your session
The Stuff
- 2 cups old fashioned oats (plus extra to sprinkle)
- ¾ cup sugar
- ½ cup Greek yogurt
- ¼ cup vegetable oil
- 2 eggs
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla
- Zest and juice of 1 lemon (if making the glaze, save 2 tsp of lemon juice)
- Optional: ~½ cup powdered sugar for glaze
The Steps
- Heat oven to 350 degrees
- Put the ingredients in a food processor and blend until very smooth
- Transfer into a greased muffin tin and sprinkle muffins with oats
- Bake for about 20 minutes or until a toothpick comes out clean
- Remove and cool in pan on cooking rack for several minutes before removing from pan
- Optional: mix reserved lemon juice with powdered sugar and drizzle over muffins once cooled
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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