It’s beginning to look a lot like…new Featherstone Nutrition recipes! We heard you, and we are coming at you with some new, but familiar, and unbelievably tasty recipes. Since we are in the prime of the winter holiday season, why not give our favorite blender muffins a holiday-esque twist? Bring on the peppermint – chocolate combos!

If you are new to blender muffins, they are a real hit around here. They are well-balanced nutritionally & taste great, and are super quick & easy to make. The process is just as the name insinuates – throw all the ingredients into a blender, blend, pour into a muffin tin & bake. These work best with a solid, legit blender. If your blender is on its last leg or a hand-me-down from grandma circa 1950, you may need to blend the ingredients in two steps: first, pulverize those oats, dump them out into a bowl, then blend the wet ingredients and combine in the oat bowl. You can do it. I’ve got faith in you.

If you’ve fallen in love with this concept, here are the other blender muffin options: the OG chocolate blenders, chocolate chip zucchini, gingerbread, blueberry lemon, pumpkin, apple cinnamon, snickerdoodle, and dairy-free chocolate. Wow. I even forgot how many options we have here. It just never gets old to have muffins in a jiffy.

Blenders are the perfect combo of carbs, protein, and healthy fat for a balanced snack to help fuel you up. We won’t judge if one isn’t enough – two seems like a nice number too. But, if your blenders aren’t gone in <48 hours, I recommend freezing the extra. I always bake them. Let them cool. And, immediately freeze. Then, when you grab one from the freezer and pop it into the microwave for 30 – 60 seconds, it tastes like it just came out of the oven.

Candy Cane Blender Muffins

Servings 12


  • 2 large eggs
  • ½ cup brown sugar
  • 3/4 cup Greek yogurt
  • ¼ cup almond butter
  • ½ cup milk or milk alternative
  • cups quick oats
  • cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ¼ tsp peppermint extract
  • 4 candy canes, divided


  • Preheat oven to 350 degrees. Grease muffin tins with baking spray.
  • Add all ingredients to a high powered blender, except 2 of the candy canes. Blend well.
  • Pour batter evenly into muffin tins.
  • Put remaining 2 candy canes into a bag & crush. Sprinkle pieces on top of the muffins.
  • Bake for 14 - 16 minutes. They are done when a toothpick inserted into the middle comes out clean. Do not over bake or they will dry out! 


If you like a sweeeet muffin, be sure to add lots of crushed candy canes to the top - as these muffins are similar in sweetness to the gingerbread muffins
How to Enjoy:
For Athletes: Enjoy 1-2 of these as a balanced snack or part of your breakfast (you will need more protein and likely more carbs!)
For Healthy Eating: Enjoy 1 as a snack or as part of a balanced breakfast.
For Kids: Muffins with candy canes in them? What's not to love for a kid? Kids can eat these as snacks or part of meal. Mine eat one for breakfast with some fruit & kefir.