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three triple berry blender muffins stacked on top of each other

Triple Berry Blender Muffins

5 from 6 votes
Easy to make and full of good-for-you ingredients, these triple berry blender muffins will show you just how easy and delicious breakfast can be.
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Author: Molly Thompson

INGREDIENTS

  • 2 1/4 cups oats quick cooking or old fashioned
  • 2 large bananas very ripe
  • 2 large eggs
  • 3/4 cup Dannon Light and Fit Vanilla Greek Yogurt
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 tsp cinnamon
  • 1/2 cup blueberries fresh or frozen + more for sprinkling
  • 1/4 cup Smucker’s Triple Berry Fruit & Honey Spreads

INSTRUCTIONS

  • Preheat oven to 350° F. Line and spray a 12 cup muffin tin with nonstick cooking spray.
  • To the blender or bowl of the food processor, add all of the ingredients except for the blueberries and fruit spread. Blend on high about 3 minutes until the oats have broken down almost completely, scraping down the sides as needed.
  • Gently fold in the blueberries with a rubber spatula.
  • Add one heaping tablespoon to each each muffin cup. Then add one teaspoon of the Smucker’s Triple Berry Fruit & Honey spread on top of the batter. Add another heaping tablespoon of batter on top of the spread, filling the cups approximately 3/4 way full. Sprinkle each muffin with a few additional blueberries on the top.
  • Bake 350° for 13-15 minutes or until toothpick comes out clean or with just a few moist crumbs attached. Cool muffins in the muffin pan for 10 minutes then transfer to wire rack to cool completely.
  • Keep in an airtight container at room temperature for 3 days or in the freezer for up to one month. Muffins are best served warm!
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