Healthy 5 (or 6) Ingredient Blender Muffins
I have included several optional ingredients, which add a little extra flavor but are not mandatory. As with a good banana bread, the options are endless!

 Yield: 10-12 muffins


  • 2 large eggs
  • 3 over-ripe bananas (1-1/4 to 1-1/2 cups mashed or 10-12 ounces)
  • 3/4 cup pitted whole dates* (95-100 grams or 3.3-3.5 ounces once pitted)
  • 1 teaspoon baking soda
  • 2 cups (180 grams) old-fashioned oats
  • Optional but recommended: 1/4 cup sour cream or full fat Greek Yogurt (I like Stonyfield’s new Double Cream) OR 1/4 cup almond or peanut butter
  • Other options: chocolate chips (I just dot a few on top before baking); a pinch oats for sprinkling on each muffin before baking; shredded coconut; raisins; chopped nuts, etc.


  1. Preheat oven to 350 degrees F, and grease a muffin tin.
  2. In the order listed, add all of the ingredients to a high-powered blender (could use food processor) and blend until smooth, scraping down the blender sides as needed. If you’d like to add raisins, nuts, or other mix-ins, stir them in after the batter has been blended smooth.
  3. Pour the batter into the muffin cups. (You should have enough for 10-12 standard size muffins—the pictured muffins are from a batch of 10.) Top with chocolate chips or a sprinkle of oats if desired.
  4. Bake for 15-20 minutes or until just cooked through the center. (Check on the early side so as not to over-bake.) Cool for 5-10 minutes before removing to a rack. Cool completely and store muffins, well wrapped, in the fridge for 3-4 days for maximum freshness.


  • *Medjool or other soft dates work best in this recipe. If you need to soften the dates a bit, soak them in some warm water and then drain before putting in the blender.
  • Also, when preparing with the basic 5 ingredients, I’ve added 1/8 teaspoon kosher salt 1/4 teaspoon cinnamon for a little extra flavor.

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