Cooking with Laura: Bite Size Banana Oat Muffins


This month we`re making Banana Oat Blender Muffins. These little muffins are naturally sweetened with dates (nature`s candy!) and high in fiber. Did you know that a high fiber intake, especially soluble fiber can improve blood sugar control and potentially reduce inflammation? Inflammation is thought to increase breast cancer risk and worsen its subsequent prognosis. Happy Baking!


Recipe by Laura Rutledge, MA, RDN, CDO, Founder of Nourishing Plate

Easy to make, high in soluble fiber and no refined sugar!


2 cups rolled (old fashioned) oats

3 ripe bananas

2 eggs

12 whole dates, pitted

1 tsp baking soda

¼ tsp cinnamon

Pinch of salt

Optional toppings: chopped nuts such as walnuts or pecans, shredded coconut, mini chocolate chips.

Preheat the oven to 350 degrees Fahrenheit. Spray a 24 cup mini muffin pan (or 2 twelve-cup mini muffin pans) with non-stick cooking spray.

Mix all ingredients except the chopped nuts in a blender or food processor until smooth (if dates are dry, soak in warm water for a minute before adding to blender or food processor).

Scoop better into muffin tins and top with toppings as desired. Bake for 14-16 minutes or until done. Remove from pan onto a cooling rack. Store in the refrigerator for up to 3 days.

Yield: 24 mini-muffins