Gluten Free Blender Muffins
This recipe has officially become a staple in our house on a weekly basis. It allows me to use up the extra ripe bananas that didn’t get eaten, makes for a really great healthy snack for little man, and an easy on the go breakfast for myself. My favorite part…no dirty bowls. I don’t bake often, mostly because I hate to measure things but also because I hate the clean up. When I cook I can streamline the dirty dishes but that’s hard to do when you bake. Not this recipe! Just add all the ingredients to the blender and your done. I use a single measuring cup for the oats, milk, almond butter and maple syrup and eye ball the spices.
Servings: 12 Muffins
Gluten Free Blender Muffins
: 5 Min: 15 Min: 20 Min
Ingredients
Ingredients
- 1 cup gluten-free oats
- 2 ripe bananas
- 1/2 cup almond butter
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp pumpkin spice
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/3 cup unsweetened oat milk (or other dairy-free milk)
Instructions
Instructions
- Preheat oven to 350 degrees
- Grease a 12 cup muffin tin.
- Add all ingredients to a high powered blender (I used my vitamix) and blend until smooth
- Pour mixture into muffin tins and bake 15-18 minutes.
Notes:
Variations:
- Add 1/2 cup shredded and drained zucchini or shredded carrots
- Substitute almond butter for peanut butter (heads-up this does make the muffins taste like peanut butter)
