Fast and Easy Gluten-Free Blender Muffins

We needed a quick breakfast this morning before 8 a.m. church. I found a recipe that looked easy last night and thought I'd give it a try. However, it does not take 20 minutes like it says, or else I got started later than I thought. They did finish cooking before church and I pulled them out of the oven as we walked out the door. :-( No one got one because they were too hot to eat. So we had them for lunch- Maybe that's why they were SOOO good. We had all missed breakfast.

2 ripe bananas - we used frozen ones I thawed in the microwave for 30-60 seconds
1/2 cup applesauce
1/4 cup Greek yogurt
1/4 cup brown sugar
1 large egg
2 Tablespoons honey
1 1/2 teaspoons vanilla
1/2 tsp cinnamon - I like cinnamon, so I used a heaping one.
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old fashioned oats

Toppings: chocolate chips - the only one the kids really wanted, shredded coconut, blueberries, raspberries, or nuts (no one wants nuts!)

Preheat oven to 400 degrees. Spray muffin pan with cooking spray Mix everything but the toppings in blender. Put the liquids (yogurt, applesauce, egg, etc) in blender first. Don't make the mistake I did of putting the oats in first - It doesn't blend well and you have to stir it around. Blend until well mixed. Fill greased muffin tins 3/4 full. top with desired topping. Bake for 15 min, until toothpick comes out clean. Makes 12 muffins - around 105 calories each without toppings.