Easy Blender Muffins with The Rogue Brussel Sprout
Guest post courtesy of The Rogue Brussel Sprout
Ingredients
- 2 very ripe bananas with brown spots
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1 c milk of choice , vegan if desired -
¼ c drippy, natural almond butter - ¼ c maple syrup
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2 ¼ c rolled oats - 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
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2 Everipe smoothie kits of choice , divided -
Optional: ½ c chocolate chips or chopped nuts - Optional: coarse sugar for the muffin tops
Directions
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Preheat the oven to 350º and line a 12 - cup muffin tin with muffin liners , or oil the tin very thoroughly. -
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. -
Put the dry ingredients (oats, baking powder, baking soda, salt, and the contents of ONE Everipe smoothie kit) on top of the wet. -
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. -
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. -
Spoon the batter into the 12 muffin cups, dividing it evenly. If desired, sprinkle coarse sugar on top of each muffin. -
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 contai ner in the fridge.
Enjoy!
For more of Lee's genius recipes, check out her website or follow her kitchen adventures on IG at @theroguebrusselsprout.