Blender Muffins

published Mar 23, 2022
Blender Muffins Recipe

Erin Gleeson's blender muffins are an easy, flavor-packed breakfast treat

Makes12 muffins

Prep10 minutes

Cook25 minutes to 30 minutes

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muffins made in a blender
Credit: Kelli Foster

If there’s one recipe I’ve made more than any other in the past two years, it’s these blender muffins, so I had to include them in my new book, The Forest Feast Road Trip. They come together quickly and are great for a snack on the road, after school, or on a lazy Sunday afternoon. Plus, I can add a handful of almost any vegetable to the blender and my three children still love them.

Road tripping has saved us these last couple of years. A weekend adventure by car with thoughtfully planned hiking and swimming stops has felt safe and done wonders for the whole family’s morale. Even though I grew up in California, I have discovered so many new places just a day’s drive from our cabin in the Santa Cruz Mountains. In creating my latest vegetarian cookbook, my family visited farms, wineries, ranches, orchards, markets, and restaurants — each of which has offered me new culinary inspiration.

I sprinkled these muffins with chopped almonds after driving through miles of almond groves in California’s Central Valley and stirred in chopped dates after visiting a date farm near Palm Springs. I’ve thrown in chunks of rainbow carrots from the farmers market, stirred in golden California raisins, and thrown in pieces of zucchini from our summer garden. And my picky kids still go for seconds!

Credit: Kelli Foster

A Wholesome Muffin Recipe That’s Naturally Gluten-Free

Our kids end up eating so many crackers, bagels, bread, and pasta on a weekly basis that I like to offer a flour-free snack sometimes. I got the idea to make these muffins in a blender from my friends Sonja and Alex Overhiser of A Couple Cooks. This recipe is inspired by their healthy banana bread muffins, which are both gluten-free and refined sugar-free. The size of the bananas and the varying add-ins can change the consistency of the muffins a bit, but we find that we like them regardless. I’ve blended them on high for a super-smooth texture and on low for a chunkier, grainier bite and while everyone seems to like both variations, I tend to go somewhere in the middle.

Blender Muffins Recipe

Erin Gleeson's blender muffins are an easy, flavor-packed breakfast treat

Prep time 10 minutes

Cook time 25 minutes to 30 minutes

Makes 12 muffins

Nutritional Info

Ingredients

  • Olive oil or cooking spray

  • 2 cups

    old-fashioned rolled oats, plus more for sprinkling

  • 2

    medium bananas

  • 2

    large eggs

  • 1/4 cup

    olive oil

  • 1/4 cup

    agave or maple syrup

  • 1 teaspoon

    baking powder

  • 1 teaspoon

    baking soda

  • 1 teaspoon

    ground cinnamon

  • 1/4 teaspoon

    kosher salt

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat the wells of a standard 12-well muffin tin with olive oil or cooking spray.

  2. Place 2 cups old-fashioned rolled oats, 2 peeled bananas, 2 large eggs, 1/4 cup olive oil, 1/4 cup agave or maple syrup, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt in a blender and blend until smooth, stopping and scraping down the sides as needed, about 1 1/2 minutes. Pour into the muffin wells, filling each about half full. Sprinkle each muffin with more oats.

  3. Bake until light browned and a tester inserted into the center of the muffins comes out clean, 25 to 30 minutes. Let cool in the pan for 10 minutes before removing.

Recipe Notes

Reprinted with permission from The Forest Feast Road Trip: Simple Vegetarian Recipes Inspired by My Travels through California by Erin Gleeson, 2022. Published by Abrams.

Variations:

  • Green Muffins: Blend in 1 handful fresh spinach.
  • Pumpkin Muffins: Blend in 3/4 cup canned pumpkin purée.
  • Carrot-Raisin Muffins: Blend in 1 diced medium carrot. After blending, stir in 1/2 cup golden raisins.

Storage: Store muffins at room temperature in an airtight container for up to 5 days or in the freezer for up to 3 months. Thaw frozen muffins at room temperature.