I’ve been seeing blender muffin recipes pop up on my Pinterest feed the past few weeks, and I really wanted to give one a go! The recipe I picked is relatively healthy because the muffins are made with oats and Greek yogurt (no flour or added fats).
Muffins always remind me of Steve Carrell’s line from Get Smart: “So, muffin is a code word?” “No, it is comfort food… and quite frankly much more fattening than most people realize. Which begs the question… why would two hardened KAOS agents… risk the carbs?” I then like to shorten this to “why risk the carbs” every time I want a muffin. In this case, these muffins are a small, worthwhile risk.
The premise of blender muffin recipes is that you can just mix everything up in the blender, pour the batter into muffin cups, and voila! This sounds like a great time-saving technique, except that muffin batter isn’t supposed to be over-mixed, otherwise the muffins become very dense. So, I altered the recipe slightly by blending the oats in my NutriBullet first, and adding the ground oats to the remaining dry ingredients in a bowl. I then mixed the wet ingredients in the blender and folded the ingredients together until just incorporated. I think this yielded a less dense muffin.
They were yummy and I took them for lunch all week. I would say these keep a maximum of a week stored in an air-tight container, but they would also freeze well. As most kids are back to school now, this could make a great addition to those lunch boxes, or fast breakfasts!
I’m going to experiment with spiced apple or even pumpkin next to ring in autumn.
Recipe is adapted from www.running with spoons.com
P.S. my thoughts are with those currently being affected by the hurricanes. Stay strong and be safe!
1 cup plain Greek yogurt
2 medium ripe bananas (I used my freezer bananas)
2 large eggs
2 cups porridge oats
1/4 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
handful of chocolate chips
Preheat the oven to 200C and line a 12 hole muffin tin.
Add the oats to your NutriBullet and blend until flour consistency. Pour into mixing bowl and add additional dry ingredients. Stir until incorporated.
Add your wet ingredients to the NutriBullet and mix until frothy. Pour the wet mixture into the dry and gently fold until just incorporated. Over-mixing will create dense muffins.
Pour batter into prepared tray and sprinkle chocolate chips (or nuts/seeds) on top.
Bake for 15 minutes.
Store in an air-tight container or freeze.