Blender Muffins have reserved themselves as a staple in my house. They are full of healthy goodness and are gluten free, dairy free, refined sugar free and flour free. They take less than 10 minutes to throw together and then around 20 minutes to cook, so naturally I gravitate to them as a wholesome healthy baked good that tastes like dessert.
I don’t mind throwing them at my kids when they whine about being hungry, or need something to hold them over until breakfast is ready. They have protein, oats, flax and zero refined sugar. No guilt here.
I went to the local farmers market today in search of fresh berries and hoping for nectarines or peaches, but they are not in season up here yet. I want so badly to make a fresh cobbler and pie.
In California, this time of the year the peaches are abundant. I am still getting used to the local produce selection here in Washington, so I might have to settle for cherry cobbler instead.
We ran out of my sons favorite breakfast bars and I buy them at Trader Joes. It is a 40 minute drive from my house, so I am kind of avoiding the trip at the moment. Not to mention- I spend a lot of money when I go since it’s a once a month trip.
I need quick and easy breakfasts for when he first wakes up in the morning. He takes after his mama and he goes from ok to hangry in seconds. I need protein to throw at him and then I hide for 5 minutes while he morphs back into his 6 year old body.
My Husband also leaves early for work in the morning and needs some on-the-go breakfasts. These muffins are perfect because they are filling and go perfect with coffee. Excellent to bring on the road for your morning commute.
I am guilty as charged for snacking on them before bed. They go perfect with a glass of chocolate Ripple milk, or wine, no judgement here.
I also love making a big batch of these for a road trip or overnight stay anywhere. They are filling and will satisfy when you can’t have a full meal. Plus, they are double chocolate, so there is zero reason to complain.
I hope your family will love these as much as I do. They are perfect for using up those ripe bananas.
2 Cups GF Oats
3/4 Cup Peanut or Almond Butter
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 Dairy Free Milk
¼ Cup Dairy Free Chocolate Milk (you can use regular DF milk in place)
¼ Cup Cocoa Powder
1 Cup Mini Chocolate Chips
1. Preheat oven to 350 degrees F.
2. Add everything except the chocolate chips to the blender and blend until smooth.
3. Add the chocolate chips and stir them in the batter and pour in your muffin tin.
4. This makes about 15 muffins.
5. Cook for about 20 minutes or until a toothpick comes out clean.