Much like your favorite early 2000’s DJ…… I take requests! These muffins were a solid request from a devout blender muffin fan. I hope you all have the essentials in your well stocked cupboards to throw some of these together this week.

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What’s easier than tossing all the ingredients into the blender and flipping a switch?! Make sure you put the wet ingredients on the bottom <eggs, yogurt, applesauce, etc> and the oats on top. Prior experience tells me that when you put the oats in the bottom of the blender, things get a little crazy. And by crazy I mean your blender has to work too hard and overheats. If you don’t have a high speed blender, blend up the oats into a flour first. Dump the oat flour into a bowl. Then, blend all the other ingredients together and pour into the oat flour bowl. Mix with a spoon.

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The topping is listed as optional. But, is a crumb topping every really optional?! If you’re feeling crazy, don’t even measure and just top them all with some extra sugar + oats + cinnamon. The coarser sugar, like raw sugar or turbinado sugar, works really well on top but if you don’t have any – brown sugar does the trick too.

Blender Apple Cinnamon Muffs

Fuel it up right – make some more blender muffins!


Blender Apple Cinnamon Muffins

Servings 12 muffins

Ingredients
  

  • 1 large apple cored
  • 1 4 oz container unsweetened applesauce, single serving
  • 1 5.3 oz container of vanilla Greek yogurt
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/4 cup almond butter
  • 1 tsp vanilla extract
  • 2 cups oats
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Optional Topping
  • 2 Tbsp turbinado or brown sugar
  • 2 Tbsp oats
  • 1/2 tsp cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Grease or spray 12 muffin tin
  • In a high powered blender, add all ingredients except the optional topping. Make sure to put the apple, applesauce, yogurt, and eggs at the bottom and the oats at the top.
  • Blender well. Use the tamper to mix, if your blender has one. If not, stop the blender - scrape down the sides with a spatula - blend. And, repeat as needed until it is well combined.
  • Pour into pan. Each muffin tin will be about 2/3rd's of the way full.
  • In a small bowl, mix the topping - sugar, oats, and cinnamon - and evenly distribute on top of the muffins before baking.
  • Bake for 16 - 20 minutes or until firm, slightly brown, and a toothpick inserted into the middle comes out clean.
  • Allow to cool slightly before removing from the tin. Cool completely on a cooling rack before storing. Store on the counter for 2 - 3 days, in the refrigerator for 7 - 10 days, or the freezer for a couple months.

Notes

How-to-Use:
Athletes: Grab a muffin as you run out the door for an easy run. With 15 gm of carbohydrates and just 2 gm fiber, these will fuel an easy run.
Healthy Eating: These aren't your bakery muffins. These guys pack some very balanced nutrition. Whole grains - protein - healthy fats - all for just over 100 calories per muffin.
Kids: These are very forgiving so let your helpful kitchen kids add ingredients into the blender for you. Share with your helpers if you want!
Other Thoughts:
  • These can easily be made gluten free with gluten free oats.
  • If you don't have maple syrup, you can use honey or brown sugar.
  • They get a little denser the day after you make them. Heat them up in the microwave or toaster oven before eating.

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