Magical Blender Muffins

March 25, 2016 | By | Comments (27)

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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 result? 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 anyways?

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?)

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Ingredients 

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

Topping Suggestions

– cinnamon and apple chunks
– strawberries and blueberries
– chocolate chips and almonds
– strawberries and chocolate chips
– unsweetened coconut
– anything your heart desires

Preparation

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.

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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; CALC 59mg; SUGAR 8g

See More Muffin Recipes:

COMMENTS

  1. Californian

    Complete disaster. Looks and tastes bad. Not to mention it was tough to ‘blend’ everything.

    December 1, 2016 at 10:48 am
  2. Jamie

    I made two batches tonight. In both, I cut back on the banana so it wasn’t so dense. The first batch was the perfect consistency and was rounded. The second batch I cooked longer and it was flat and still too gooey in the middle. I’m not sure what the difference was since I used the same ingredients. Maybe the banana size made a difference? I think a little extra oats might help. I put all the wet ingredients in the bottom of my blender to help it mix without getting stuck.

    November 13, 2016 at 5:56 pm
  3. Denise

    Anyone tried with coconut or almond flour instead of oats to make them grain free?

    November 2, 2016 at 3:20 pm
  4. thecampercookie

    Reblogged this on Summer Bourne, The Camper Cookie and commented:
    OK not for the campervan but what a brilliantly tasty and nutricious way to start the day. I think I may become addicted…

    October 25, 2016 at 7:20 am
  5. Paige

    I tried this recipe in my VitaMix but didnt work. Should there be any liquid. The mixture was so thick it got stuck in vitamix and didnt even mix all of the ingredients. Any suggestions?

    October 23, 2016 at 2:25 pm
  6. Sasha

    so leaving them out in a zip lock is not a good idea. I saw mold on the muffin by day 4. I wish they would respond about storage!

    September 29, 2016 at 9:11 am
    • Kimberly Holland

      Hi Sasha,
      You might have better success storing these muffins in an air-tight container in the fridge for 4-5 days, not on the counter in a zip-top bag. Hope that helps!

      September 29, 2016 at 3:21 pm
  7. 3 months on | Bobby's Footprints

    […] Magical Blender Muffins […]

    September 28, 2016 at 5:09 am
  8. Sasha Gamburg

    Mine came out great. I used a vitamix and blended it for 2-3 minutes. Put the ingredients int he order of the ingredient mix. i forgot to add the toppings but because they were not quite done after 15 minutes, I cut a small “x” at the top of each muffin and added a raspberry inside. super tasty and filling.

    I do want to know about storing…anyone?

    September 26, 2016 at 7:24 am
  9. Jackie Foley

    Mine came out heavy and dense, not fluffy.The muffin is sticking to the cupcake paper. Is that the norm? Are you finding that you need to cook them longer than recommended?Suggestions?

    September 16, 2016 at 4:31 pm
    • Pamela

      Mine are also sticking to the paper. If I were to make again I would put eggs and yogurt in first. My blender struggled to get going. I think I could have made more than 12 muffins.
      Maybe toasted with butter will taste better than the muffins alone. Don’t plan to keep the recipe.

      October 16, 2016 at 7:19 pm
  10. Felicia M (@Felixthecat111)

    MY BLENDER WON’T EVEN STIR THE OATS. I THINK YOU NEED A EXTRA POWERFUL PROCESSOR FOR THIS RECEIPE . CAN YOU PLEASE TELL US EXATLY WHAT YOU USED AS A FOOD PROCESSOR? I HAD TO THROW AWAY TWICE MY BLEND BECAUSE OF THAT. THE OUTCOME WAS HORRIBLE CAUSE I ADDED WATER CAUSE IT WOULDN’T BLEND. OATS ARE SO HARD….

    September 15, 2016 at 1:22 pm
  11. Deborah

    I too want to know how to keep the leftovers, do they freeze well?

    August 27, 2016 at 2:09 pm
  12. margaret montgomery

    I love this website. These are great healthy items to keep in the house for snacking. I too substituted homemade applesauce and homemade pear sauce for the bananas. One cup is a perfect substitute. No sugar in either one of my sauces, so no added sugar to the recipe. I will be tweeking the toppings every time I make these. Thanks for a great recipe.

    August 26, 2016 at 11:01 am
  13. Red headed recipes

    I used a food processor instead of a blender and they came out perfect. I followed the recipe as written.

    June 21, 2016 at 7:39 pm
  14. Marcy

    What’s the best way to store these? Can they be left out at room temperature? I refrigerated them, but thought this might dry them out?

    May 20, 2016 at 11:33 am
  15. Heather

    Claire, I have made these using 1/2 cup applesauce and 1 banana and it was fine. You might be able to use 1 cup applesauce instead of 2 bananas.

    I love this recipe! I make it weekly for myself and my 18 month old. I usually leave out the honey or sub in maple syrup. Thank you!

    May 3, 2016 at 4:36 pm
  16. Claire

    I don’t like bananas. Can I use something else?

    April 28, 2016 at 2:30 pm
  17. Stephanie H-P

    I’m seeing similar results to other commenters. Not coming out as fluffy as they look here and are described. I used a vitamix and added all wet then dry ingredients. I had a problem the first time with the blender warming the batter. The second batch is better but still quite dense.

    April 16, 2016 at 6:28 pm
    • Lisa

      The Vitamix is more powerful than a typical blender and probably “over mixed” the ingredients. Over mixing, in general, yields less tender baked goods.

      September 13, 2016 at 8:23 am
  18. Jenny Vu

    Since I didn’t have a blender, I used a food processor instead to make this recipe. Though very delicious, the end result did not look anything similar to the muffins in the photos above. Like the previous comments, the muffins were indeed rounded on top.

    Still saving this recipe though!

    April 5, 2016 at 12:01 am
  19. N. Rossiter

    These were a disaster. There is not enough liquid to make it work in the blender. I kept mixing it, shutting it off, and turning on the blender again. Eventually the blender motor cooked the ingredients, making the blender a hot sticky mess. Would not recommend this recipe.

    April 4, 2016 at 7:38 am
  20. Beth

    Mine were very rounded on top as well. They are sort of rubbery, but not bad. I used a cup of Yoplait strawberry yogurt that needed to be used up, and added no honey, since there is already sugar in the yogurt. Next time will use plain Greek yogurt instead. Also next time I will add dry ingredients gradually to the batter. My 5-cup blender was protesting.

    April 3, 2016 at 12:45 pm
  21. Kristen

    Just made these and they are delicious, but mine do not look like this. They puffed up and rounded on the top, so unfortunately most of my toppings fell off. I used shredded coconut, mini chocolate chips, and chopped almonds. Next time I may just mix in the toppings or use different toppings that might stick better.

    April 3, 2016 at 12:30 pm
  22. Helena Pereira

    I don’t see the print tab in order to print the recipe

    April 2, 2016 at 8:37 am
  23. Simply Splendid Food

    Muffins ar so good to eat. Hot out of the oven! A tasty, warm treat!

    March 27, 2016 at 10:08 am
  24. Peyton

    I am not a kid and I want to try these muffins.

    March 25, 2016 at 3:53 pm

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