Muffins in the blender? It doesn’t get much easier! Very little mess to clean up, fast to pull together and so delicious! With no sugar, the sweetness comes from the applesauce and maple syrup. Just the right amount and not overpowering! Our touch of granola adds a bit of texture and crunch. What to add a bit more protein? Sub protein oats to pump up the macros! Gluten free and dairy free!
Blueberry Blender Crunch Muffins
Servings: 12 muffins
Ingredients
- 1 cup almond milk
- 1 1/2 cup oats sub protein oats, if desired
- 1 tsp cinnamon
- 1 cup flour sub gluten free blend, if desired
- 1/2 tsp salt
- 3 Tbsp maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 cup almond butter or peanut butter
- 1 cup applesauce
- 2 eggs
- 1 1/2 cups blueberries
- 1 cup granola slightly crushed
Instructions
- Preheat oven to 350 degrees.
- Add all ingredients except blueberries and granola to a blender. Blend until smooth. (Note, the batter is thick so I like to alternate adding wet and dry ingredients to blender to nicely mix.) Add blueberries and incorporate into batter by hand. Do not blend blueberries into mixture with blender or they will break down too much.
- Line muffin tin with paper muffin cups or spray with nonstick spray. Add half of batter to muffin cups. Sprinkle half of granola mixture over top of muffin tins. Add remaining half of batter. Sprinkle remaining granola over top. Bake for 20 minutes.
- Muffins can be stored for 2-3 days in an airtight container.
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