Well this has certainly been an exciting/drama-filled week thus far & these muffins were oh-so-necessary. My youngest has torn a ligament in her ankle on Tuesday and of course that meant doc appointments, X-rays at the hospital so on… & so forth. She’s good, sore and has a very swollen and colorful ankle but back to school hobbling around on crutches. That interspersed with some colorful emails… I was done with the week by Tuesday night.
Wednesday I shipped out food to clients and went into the kitchen to just create. Not job-related… just for me to bake something for my family. I’ve been obsessed lately with blender muffins and my family eats them at rapid speed… I was in need of a fresh batch. I focused on healthy fats and a bit of decadence (hello chocolate) and my youngest gave these 5 stars! I knew I better blog them before I forgot what I used to make them… #bloggerproblems
Okay so let’s get started…
3 cups of gluten free rolled oats
3/4 cup of walnut halves
2 tbl of maple syrup or 1/4 cup of coconut sugar
1 tbl of hemp hearts
1 tsp of vanilla extract
1.5 tsp of baking soda
1 tsp of ground cinnamon
1/4 tsp of sea salt
2 cups of filtered water
1 dark chocolate, vegan bar, chopped or 1/3 cup of vegan chocolate chips
Preheat your oven to 375 degrees and spray your muffin pan with baking spray or coconut oil. Add all of your ingredients through filtered water to your blender and blend for approximately 35-40 seconds on high speed. Spoon out the batter and fill each well about 3/4 of the way full. If using chocolate, sprinkle the chocolate on top of each muffin. I cook some with and some without. Press the chocolate into the batter. Place the pan in the oven and bake for 24-26 minutes or until a toothpick inserted comes out clean. Remove and let cool completely before devouring.
Yields 1 dozen muffins.
So flipping moist!
Sunday: 7.12 outdoor miles
Monday: 50 m weightlifting, 20 m rowing, 32 minutes climbing/walking on the treadmill
Tuesday: 7 outdoor miles
Wednesday: 35 m TRX straps, 15 m core, 15 m weights
Thursday: 8 outdoor, humid miles with 20 minutes kettle bell workout
— Knead to Cook