easy blender muffins
these easy blender muffins are gluten-free, completely customizable and ridiculously easy to make making them a perfect grab-and-go breakfast or snack!
Prep Time5 mins
Cook Time15 mins
Cooling5 mins
Total Time20 mins
Servings: 12 muffins
Author: Cait
- 2 cups fine almond flour (I used bob’s red mill)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup plain greek or skyr yogurt (I used siggi's 4%)
- Optional add-ins: peanut butter, chocolate chips, fresh berries, raisins, walnuts
- *see notes for variations
Preheat the oven to 400*F and line a 12 cup muffin tin with paper liners or grease with cooking spray
Combine all ingredients in a blender or food processor and blend until smooth.
Fold in desired add-ins (see notes)
Using a cookie scoop, scoop batter evenly among muffin tin cups
Bake for 15 minutes or until a knife inserted in the center comes out clean.
For peanut butter banana variety: fold in 1/4 cup peanut butter and 1-2 teaspoons ground cinnamon
For lemon raspberry variety: Fold in 1/2 cup raspberries, 2 teaspoons lemon juice and 1 teaspoon grated lemon peel
For zucchini chocolate chip variety: Fold in 1/2 cup well-drained & squeezed grated zucchini and 1/4 cup chocolate chips (more or less as desired)
For carrot raisin walnut variety: Fold in 1/2 cup grated carrot, 3-4 tablespoons chopped walnuts, 1/4 cup raisins and 1-2 teaspoons ground cinnamon
Muffins will last in an airtight container on the counter for 2 days; in a freezer-safe bag in the freezer for 1 month