A blender muffin is an essential for the busy parent. Muffins are a food group over here. They account for breakfast, snack, dessert and tantrum stoppers. When I made a blender muffin it was important to sneak some goodness into it (oats, flax seed) and to keep sugar out (sweetened with maple syrup). I have even made these without the maple syrup and they tasted great so keep that in mind. They are flourless, gluten free, dairy free and refined sugar free.
I will often start my day by snacking on them with my coffee, and my little Claire loves one in the morning with her chocolate almond milk and an episode of Paw Patrol.
My Sister refers to these as “crack muffins” although the term might sound a bit drastic- I usually have to double the recipe and they are all gone within a 24 hour time frame. So, even though I may not love the term, they sure have earned it.
With no sugar and just sweetened with maple syrup these are the perfect snack for everyone in the home and they are excellent for lunch boxes.
The chocolate chips give them the perfect sweetness to feel like you are having a treat but these are made with oats, peanut butter and a dash of flax to make sure that they are wholesome.
Let me also tell you that you can not mess these up. I have been a bit sleep deprived lately and I have forgotten the peanut butter once, maple syrup and even the baking soda. Sure, the texture was different but they were still delicious.
Double or triple the recipe if you can and freeze them to save time. They freeze beautifully.
2 Eggs 3/4 Cup Peanut Butter (Almond Butter works great)
2 TBSP. Maple Syrup
1 TBSP. Ground Flax Seed
1 tsp. Vanilla
1 tsp. Baking Powder
1 tsp. Baking Soda
Dash of Salt
1 Cup Almond Milk
1 Cup Mini Chocolate Chips
Preheat oven to 350. Add everything except the chocolate chips to the blender and blend until smooth. Add the chocolate chips and stir them in the batter and pour in your muffin tin. This makes about 15 muffins. Cook for about 20 minutes or until a toothpick comes out clean. This post contains affiliate links, because we all need to pay the bills.
After spending the majority of my life sick, I became gluten free in 2011 and dairy free in 2015. My family is entirely gluten free and my daughter is dairy free as well. I take pride in creating delicious family friendly meals that are easy to make with simple to find ingredients while keeping you on budget! Start living freely!