A blender, a pan, and a plan, and you’ve got pillowy muffins ready to be devoured in a 15-minute snap. We’ve been seeing different types of blender muffins pop up all over Pinterest, so we thought we’d give it a try.
The results are good, delicious even, and most-importantly completely, kid-friendly. They do not have the typical texture of muffins, but with the increasing variety of muffin recipes out there now, what really is the definition of a typical anyway?
We love the combination of whole grains, protein-rich eggs and yogurt as well. Top with your favorite ingredients, bake, and enjoy! Our favorites included the cinnamon-apple, strawberry-chocolate chip, and the almond-chocolate chip. (Can you tell we like chocolate?)
- 2 cups rolled oats
- 2 ripe bananas
- 2 eggs
- 1 cup 2% Greek yogurt
- 3 tablespoons honey
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- dash of salt
– cinnamon and apple chunks
– strawberries and blueberries
– chocolate chips and almonds
– strawberries and chocolate chips
– unsweetened coconut
– anything your heart desires
1. Preheat oven to 400°. Place 12 pieces of parchment paper or muffin-cup liners in muffin cups, or spray tin with cooking spray.
2. Throw all of the ingredients in the blender; blend until smooth and creamy, about 1-2 minutes.
3. Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.
4. Bake at 400° for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.
Yield: 12 muffins (Serving: 1 muffins)
CALORIES 115; FAT 2g (sat 1g, mono 0g, poly 0g); PROTEIN 5g; CARB 20g; FIBER 2g; CHOL 32mg; IRON 1mg; SODIUM 156mg; CALC59mg; SUGAR 8g