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Banana Birthday Cake Blender Muffins

These banana birthday cake blender muffins are unbelievably moist, sweetened to perfection and SO EASY to make. There’s the slightest flavor of banana, but thanks to the vanilla and sprinkles it makes it taste more like a vanilla-y muffin than banana bread. Vegan + Gluten Free.
Course breakfast, brunch, snack
Cuisine American
Keyword banana, birthday cake, Breakfast, dessert, gluten free, Healthy Muffins, Muffins, sweets, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 muffins
Author Ashley McGuirk

Equipment

  • oven
  • muffin liners
  • muffin tin
  • high speed blender

Ingredients

  • 1 flax egg (1 tbsp. flax seed mixed with 2.5 tbsp. water)
  • 1 cup gluten free rolled oats
  • 2 scoops collagen peptides
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch ground sea salt
  • 1 medium ripe banana
  • 3 tablespoons pure maple syrup
  • 1/4 cup no sugar added apple sauce
  • 1 teaspoon pure vanilla extract
  • rainbow sprinkles

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with 6 paper muffin liners and spray with coconut or olive oil.In a small separate dish, mix your flax egg by adding 1 tablespoon of ground flax seed with 2.5 tablespoons of water. Whisk and set aside.
  • In a high-speed blender add the following ingredients in this order. Oats, baking soda, baking powder, salt, banana, maple syrup, apple sauce, and vanilla. Blend on high for 30 seconds. (Make sure to not over mix).
  • Pour batter into each muffin cup until about ¾ full. Sprinkle about 1 teaspoon (or more) of rainbow sprinkles on top of each muffin cup and fold in with a teaspoon or butter knife. Place muffin pan in oven and bake for 20-22 minutes or until a toothpick inserted comes out clean. Cool for 5-10 minutes, top with additional sprinkles.

Notes

Collagen Peptides- If you’re vegan or you don’t happen to have collagen peptides on hand, do not worry. You can simply swap out 2 scoops of collagen peptides with 2 scoops of protein powder OR ¼ cup of additional oats. If you swap the collagen peptides out for additional ¼ cup oats, make sure to bake for only 16-18 minutes tops.
Sprinkles- I have to note, there was one brand of rainbow sprinkles I felt tasted best. You can use any brand of rainbow sprinkles, but my personal favorite were Choco Maker Natural rainbow sprinkles. I snagged these from Wegmans a couple weeks ago and I’m so glad I did because I taste a major difference. Do not fret if you have a different brand. No matter what kind you have, they all still tastes amazing.
Oats- I have used both gluten free oats and old fashioned rolled oats. Whichever you use they both work great in this recipe.
Flax egg- If you don’t have flax seed, simple swap with one egg at room temperature. Both work just fine for this recipe.