When I first read “blender” muffin I was like “what the heck?”
Maybe you had a similar reaction.
But, hold on, it works! And it’s a beautiful thing because it saves time stirring and cleaning up. You just want to make sure not to over-blend because it turns gummy.
What you do is blend most of the ingredients, and then mix in the rest.
I like to top them a with a little crunchy granola before baking so they have nice texture.
Make them once and enjoy them for breakfast for the week!
Why You’ll Love Them:
- No fancy ingredients needed
- You can make them all plant-based or not
- They are like eating a full breakfast in a muffin
Gluten-Free Blender Breakfast Muffins
Total Time: 40 minutes
Yield: 9-10 muffins
Ingredients:
- 1 cup (240g) dairy-free yogurt (I used almond milk yogurt)
- 2/3 cup (110g) coconut sugar
- 2 flax eggs (2 tbsp flaxseed meal + 4 tbsp water) or 2 eggs
- 1/4 cup (50g) coconut oil, melted (or olive oil)
- 1/4 cup (60g) almond milk
- 2 1/2 (200g) cups rolled oats
- 2 tsps baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 cup (50g) your favorite granola (I love this one)
- 1/2 cup (g) dried berries (or raisins)
Instructions
- Preheat the oven to 350ºF.
- Blend everything except the granola and dried fruit (add liquid ingredients first for easiest blending). Don’t over blend or the muffins will turn out gummy.
- Stir in the granola and dried fruit.
- Scoop into a lined muffin pan.
- Top with additional granola.
- Bake for 25-30 minutes at 350ºF.
- Cool for at least 10 minutes, then enjoy!
Gluten-Free Blender Breakfast Muffins
Make these muffins for a easy and healthy breakfast for the week. They are full of healthy oats, yogurt and raisins for a balanced breakfast on-the-go!
Ingredients
- 1 cup 240g dairy-free yogurt (I used almond milk yogurt)
- 2/3 cup 110g coconut sugar
- 2 flax eggs 2 tbsp flaxseed meal + 4 tbsp water or 2 eggs
- 1/4 cup 50g coconut oil, melted (or olive oil)
- 1/4 cup 60g almond milk
- 2 1/2 200g cups rolled oats
- 2 tsps baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 cup 50g your favorite granola (I love this one)
- 1/2 cup g dried berries (or raisins)
Instructions
- Preheat the oven to 350ºF.
- Blend everything except the granola and dried fruit (add liquid ingredients first for easiest blending). Don’t over blend or the muffins will turn out gummy.
- Stir in the granola and dried fruit.
- Scoop into a lined muffin pan.
- Top with additional granola.
- Bake for 25-30 minutes at 350ºF.
- Cool for at least 10 minutes, then enjoy!
