Magical Banana Blender Muffins 2.0
Magical Banana Blender Muffins 2.0
Based on Cooking Light Magazine’s original “Magical Blender Muffin” recipe, this rendition has been adapted to accommodate a few dietary restrictions, without sacrificing taste or texture. This version is both gluten and dairy free. It can easily be further modified to be vegan as well, with the use of your favorite egg substitute. Consider using ¼ cup applesauce per egg or one tablespoon of ground flax seeds mixed with three tablespoons of purified water (until fully absorbed and viscous) per egg.
Recipe yields 12 muffins (Serving Size: 1 muffin)
When prepared as instructed below (and with the selection of eggs, So Delicious Unsweetened Coconut Milk Yogurt, and Enjoy Life Dark Chocolate Chips), nutritional information (per muffin) is as follows: Calories 139; Fat 3.2g; Carbohydrates 23.3g; Protein 5.2g; Fiber 3.5g; Cholesterol 30.8mg; Sodium 153.7mg; Sugar 8.3g; Vitamin A 1.33%; Vitamin C 2.5%; Calcium 8%; Iron 9.58%.
- 2 cups Certified Gluten Free Rolled Oats
- 2 Ripe Bananas
- 2 Organic Brown Eggs (or vegan substitute, see notes above)
- 1 ½ cup Unsweetened Coconut or Almond Milk Yogurt
- 3 tablespoons local raw honey
- 2 scoops Bob’s Red Mill Vanilla Protein Powder Nutritional Booster with Chia & Probiotics
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- Dash of salt
- Enjoy Life’s Dark Chocolate Morsels or Semi-Sweet Chocolate Mini Chips (both options are dairy, nut, soy, and gluten free)
- Blueberries
- Diced mango, pineapple and shredded coconut
- Chopped apple, walnuts, and pecans, with a dash of cinnamon
- Preheat oven to 400°. Lightly grease silicon muffin pan with coconut or avocado oil (or line traditional muffin tin with parchment paper or muffin-cup liners).
- Toss all of the ingredients into the blender; blend until smooth and creamy, about 1-2 minutes (times will vary based on strength of blender).
- Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.
- Bake at 400° for 15 minutes, or until toothpick inserted comes out clean.
- Cool muffins in pan for 5 minutes
- Remove from pan; cool completely on a wire rack.
- This recipe is both gluten and dairy free. It can easily be further modified to be vegan as well, with the use of your favorite egg substitute. Consider using ¼ cup applesauce per egg or one tablespoon of ground flax seeds mixed with three tablespoons of purified water (until fully absorbed and viscous) per egg.
