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Snickerdoodle Blender Muffins

Servings 12

Ingredients
  

  • 2 eggs
  • ½ cup brown sugar
  • 1/4 cup honey
  • cup almond butter
  • ¾ cup greek yogurt
  • ½ cup milk
  • 1 tsp vanilla extract
  • tsp cinnamon
  • 2 cups oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp sugar
  • ½ tsp cinnamon

Instructions
 

  • Preheat oven to 350 degrees.
    Grab your blender. Don't have a blender? See tips below.
    Add all of the ingredients except for the cinnamon sugar topping (eggs, brown sugar, honey, almond butter, greek yogurt, milk, vanilla, cinnamon, oats, baking powder & baking soda) to the blender.
  • Blend very well. You may need to stop the blender, stir, and blend again a couple times.
  • Grease a 12-cup muffin tin. Pour batter evenly into tins.
  • Mix together cinnamon & sugar and top the muffins before baking.
    Bake for 17-20 minutes or until brown at the edges & a toothpick inserted into the center comes out clean.

Notes

Tips:
Store on the counter for 3 days, in the fridge for 2 weeks, or freezer for 3 months.
Toss in the microwave before eating to warm back to deliciousness. They taste best warm.
No blender? Toss the oats in your food processor to make a flour & mix the rest by hand.
This recipe has been tweaked since the Fuel It Up E-cookbook release of this recipe. If you prefer the old recipe, leave out the honey & sub cream of tartar for the baking soda. 
How to use:
For athletes: Eat 2-3 of these with some extra protein for a recovery breakfast or 2 of these as a snack in between meals.
For healthy eating: Pair with a protein source for breakfast or enjoy as a snack in between meals.
Kids: My kids love a good blender! These are a staple in our house as breakfast for the kids.