I’ve been seeing these “Blender Muffins” everywhere recently.
Basically, the idea behind them is to add all the ingredients to a blender and simply blend until they form a muffin batter! It’s incredibly easy and quick to make, plus there’s minimal cleanup: with only the blender to worry about!
So you’re probably thinking, if you really can make muffin batter in a blender, then does the texture of the muffins turn out the same as the bowl-method?
No. The texture turns out better!
These muffins are incredibly moist, because all of the ingredients are thoroughly mixed in the blender before they’re baked. Additionally, the banana used in the recipe ensures they’re moist and fluffy, without being too dense (no one likes a super dense muffin). In fact, there’s no added sugar in this recipe! Instead, I used medjool dates, which have a naturally sweet and caramel-like taste. So the muffins end up sweet and light, without all the added sugar used in classic muffin recipes!
Finally, these muffins really are completely grain-free! I chose to use almonds because you can quickly grind them to almond meal in your blender, then simply use that in your recipe instead of wheat flour or oats. Additionally, almonds add in healthy fats (which will keep you satisfied longer) and protein, making these muffins both good-for-you and delicious-tasting! 🙂
These muffins are the perfect way to take advantage of all the blueberries in season right now! Without all the mess or stress of cleaning the three or four bowls a typical muffin recipe requires.
Soft, moist, and fluffy, without all the unhealthy ingredients? These muffins are exactly what I want to snack on this summer! 🙂
Flourless Blueberry Almond Blender Muffins
- 1/2 c raw almonds
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 ripe banana
- 5 pitted medjool dates
- 1 egg
- 1/3 c blueberries
Preheat oven to 350°F. Line a mini muffin tin with mini cupcake liners, and grease lightly. Add almonds to a blender and blend until they’ve been ground to almond meal. Add banana, dates, cinnamon, and vanilla and blend until smooth. Add egg and baking soda and blend again until smooth. Fold in blueberries. Scoop tablespoons of the batter into the muffin liners. Bake in the oven for 17-19 minutes, or until a toothpick comes out clean. Remove, let cool, and enjoy!
Nutritional Information (from myfitnesspal.com)
(Yields 18 mini muffins)