Your mornings just got a lot easier with these quick, soft, and fluffiest muffins ever! I always love a good muffin recipe, especially when it involves 2 minutes prep time and 12 minutes of baking time. These babies combine all of your favorite breakfast items such as oats, yogurt, bananas, blueberries, (which are so good right now by the way!) and granola. My son, who refuses to eat any muffin, even when there is chocolate involved LOVED these. But I can forgive him for his muffin hating ways because he orders things like miso salmon at fancy restaurants. Explain that one will you?!!!! Kids are so bizarre.
Seriously though back to these muffins…I have made these 3 times in the last week. They come out perfect every time. I only made some minor changes from the original recipe*, by adding chia seeds for an extra fiber boost, blueberries for an additional burst of juicy fruit flavors, extra vanilla because hellooooo vanilla, honey to replace the refined sugar and granola on top for that extra crunch I like in a muffin. You could probably add anything to these and they would still be delicious. I’ve made it with greek yogurt, coconut yogurt, and my favorite yogurt of all time Siggi’s Vanilla Yogurt. They all work great! You could add chocolate chips, nuts, raspberries instead of blueberries, coconut flakes, dried fruit, or a dash of your favorite spices! A customizable muffin? Yes, please!
*Recipe adapted from Anna’s blog, Crunchy, Creamy, Sweet, Flourless Peanut Butter Blender Muffins.
Makes 12 regular sized muffins
Preheat oven to 375F.
1 cup gluten free rolled oats (I used Bob’s Red Mill Quick Cooking Rolled Oats)
1/4 cup creamy peanut butter (I used Justin’s honey roasted PB)
1 medium banana
1/4 cup vanilla yogurt (I used Siggi’s Vanilla but you could use greek yogurt or coconut yogurt)
3 T honey
1 T vanilla extract
1 t chia seeds
3/4 t baking powder
1/4 t baking soda
1/4 t salt
1/2 cup fresh blueberries (may sub frozen)
1/2 cup granola of your choice (I used my Chunky Monkey Granola that I had on hand)
Combine the first 11 ingredients in a blender (everything except the blueberries and granola) and blend for 20 to 30 seconds or until everything is mixed well.
Fill muffin cups half way with batter and add 3-4 blueberries per muffin. Top with 1/2 teaspoon of granola per muffin.
Bake for 12 -14 minutes. I prefer slightly under done at 12 minutes since they will still cook while cooling in the pan. Will keep in an airtight container at room temp for a few days or the fridge for 5 days.