I think I might have a problem. I can’t seem to get enough of muffins this season. I have been baking more muffins than every this winter. Maybe it’s the warm oven. Maybe it is that fresh bread baking smell. I can’t pinpoint it, but I just can’t stop. The fun part has been trying so many new recipes. I stumbled upon blender muffins and I love the idea. They are SO fast and since everything goes in the blender at once the little hands in my home can more easily help. Here are a few of my most recent favorite adaptions of recipes I found on-line:
Flourless Banana Bread Muffins
Makes One Dozen.
- ¼ cup Almond Butter
- 3 Medium Bananas
- 1 Large or 2 med/small eggs
- 3 Tbs. Honey
- ¾ cup oats (rolled blend finer, but I also tried steel cut in a high power blender and they milled fine enough for us)
- 1/3 cup almond meal or flour
- 1 tsp. vanilla extract
- 2 Tbs. ground flax seed
- ¾ tsp. baking soda
- 3/4 tsp. ground cinnamon
Directions: Put all ingredients into a high power blender. Blend on high for 1 minute or until very smooth. Pour into a prepared muffin pan with each muffin form ¾ way full. Bake at 375 degrees for about 20 minutes.
Other Notes: Somehow my children talked me into making a batch with chocolate chips. I talked myself into sprinkling a batch with chopped pecans. That was delightful crunch on top.
Your Choice Blender Muffins
- 1 3/4 cup oats
- ½ cup whey protein powder – or add extra oats
- ¼ cup flaxseeds (I used ground flax) *could sub for extra oats
- ½ cup stevia for baking (or sweetener of choice)
- 2 eggs
- 1 cup non-fat yogurt – I used greek
- 2 ripe bananas
- 1½ tsps baking powder
- ½ tsp baking soda
- ¼ cup choice of add in: chocolate chips, dried fruit, blueberries or other berries.
Instructions: Preheat your oven to 350 degrees. Spray or brush your muffin tin with a healthy oil. Put ingredients into blender except the add in. Blend until smooth. Stir in add in by and. Pour into muffin tins. Bake for 15-20 minutes until done.