Blender chocolate chunk banana muffins. Vegan. Gluten free.
Oh blender muffins how I love you so! Incredibly easy prep and clean-up. Tender and moist… these muffins are to die for. And did you check out that chocolate swirl around the coconut sugar on the chocolate chunk? HOLY yum! Seriously. I made this recipe and literally 5 were gone while cooling. Ha.
I make a lot of muffins and cookies during the week for clients and my own family. They get packed in breakfast bags (hello 5a swim practice), lunch bags or they serve well as an after school snack or dessert. My dad grabs one with his coffee in the afternoon. Endless eating opportunities. Be warned… these go fast! I also freeze these perfectly in an airtight ziploc or plastic container.
2 flax eggs (2 tbl flax seed meal mixed with 5 tbl water)
1 large or 2 smaller ripe bananas
2 cups of rolled oats
2 containers (5.3 ounce) of vanilla or unsweetened non-dairy yogurt (I used Kite Hill)
2 tbl maple syrup (if using yogurt that is sweetened – you can reduce to 1 tbl)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
1.5 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (I used pink Himalayan sea salt)
1 dark chocolate, vegan chocolate bar broken up into chunks (I used Eating Evolved caramel bar)
Preheat your oven to 375 degrees. Spray your muffin pan with coconut spray and set aside. Place all of your ingredients into your high powered blender (I use a Vitamix Ascent 3500) and blend on high for about 45 seconds or until everything is just combined. Fill each muffin well about 3/4 of the way filled. I topped each muffin with either a banana slice or a chunk of chocolate. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely and enjoy!
Recipe yields 11 muffins.
Sunday: 7 outdoor miles (walking dogs) no running due to travel/holiday away with family.
Monday: 7.25 outdoor running miles/kettle bell functional strength work
Tuesday: 10 outdoor miles/weights upper body
— Knead to Cook