Easy Blender Muffins with The Rogue Brussel Sprout | Everipe

Easy Blender Muffins with The Rogue Brussel Sprout

Kerry Roberts

Guest post courtesy of The Rogue Brussel Sprout

Looking for a cozy way to use Everipe’s convenient, nutrient-packed smoothie kits during the winter? These muffins are just the thing! They’re nourishing, easily vegan, naturally-sweetened, made with oat flour, and get their flavor from your favorite Everipe smoothie kits. You’ll need two smoothie kits for this recipe, so you can use two of the same or mix-and-match for even more flavor options. Thanks to the shelf-stable nature of the smoothie kits, these muffins are made almost entirely out of the pantry, which means no last-minute runto the store. The batter is made in a blender and comes together in minutes, so these are great to whip up as a nutritious breakfast during the busy holiday season!

 healthy muffin recipe

Ingredients

  • 2 very ripe bananas with brown spots
  • 1 c milk of choice, vegan if desired
  • ¼ c drippy, natural almond butter
  • ¼ c maple syrup
  • 2 ¼ c rolled oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 Everipe smoothie kits of choice, divided
  • Optional: ½ c chocolate chips or chopped nuts
  • Optional: coarse sugar for the muffin tops

 

Directions

  1. Preheat the oven to 350º and line a 12-cup muffin tin with muffin liners, or oil the tin very thoroughly. 
  2. Put the wet ingredients (oats, milk, almond butter, and maple syrup) into a large high-power blender. Adding the wet ingredients first helps to prevent clumping.
  3. Put the dry ingredients (oats, baking powder, baking soda, salt, and the contents of ONE Everipe smoothie kit) on top of the wet.
  4. Blend until the oats are completely broken down and you have a thick, rich batter; this should only take a minute in a high-power blender.
  5. Add the contents of the second Everipe smoothie kit, as well as nuts or chocolate chips if using. Pulse the blender once or twice to incorporate the mix-ins, but not more than that so they keep their shape.
  6. Spoon the batter into the 12 muffin cups, dividing it evenly. If desired, sprinkle coarse sugar on top of each muffin.
  7. Bake for ~25 minutes until a cake tester comes out clean, then turn out onto a cooling rack. Store any leftover muffins in a tightly-sealed container in the fridge.

Enjoy! 

 

For more of Lee's genius recipes, check out her website or follow her kitchen adventures on IG at @theroguebrusselsprout