Easiest Muffin Recipe

There is seriously nothing easier than this muffin recipe. Everything is made in the blender, so it makes for a super easy clean up. The recipe comes together in 10 minutes maximum. If you love fruit recipes, you will love these muffins. There are also so many variations you could do such as, adding nuts, switching up the fruit, etc.

Almond butter: I prefer using almond butter for the taste; however, any nut or seed butter will work. Be sure it is on the runnier side rather than chunky.

Sugar: I like using coconut sugar to keep this recipe refined sugar free. You can use any granulated sweetener of your choice. I haven’t tested any liquid sweeteners in this recipe.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. You can also use dairy milk if you’re not vegan.

Applesauce: I always use unsweetened applesauce. Ideally, you want the only ingredients to be apples and water. I find the recipe is sweet enough from the sugar and the chocolate. However, you can use sweetened applesauce if you prefer. If you’re looking to substitute the applesauce, you could try more banana.

Banana: be sure the banana is ripe as a lot of the sweetness in this recipe comes from the banana. If you don’t want to use banana, you could use more applesauce instead.

Oats: I used rolled oats. I haven’t tested this recipe with quick oats.

Almond flour: I like using almond flour in this recipe to keep it gluten free and for the texture almond flour gives. I haven’t tested any other flours in this recipe.

Blueberries: you can use fresh or frozen blueberries. You can also substitute the blueberries for any fruit you prefer.

Optional: chocolate chips: any chocolate chips will work.

Ingredients:

• Almond butter

• Sugar

• Nondairy milk

• Applesauce

• Banana

• Baking powder

• Oats

• Almond flour

• Blueberries

• Optional: chocolate chips

Recipe:

• ¼ cup almond butter

• 1/3 cup sugar

• 1/3 cup nondairy milk

• ¼ cup applesauce

• 1 banana

• 2 teaspoons baking powder

• 1 cup oats

• ½ cup almond flour

• 1 cup chocolate chips (optional)

• ¾ cup blueberries

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with cooking spray or line with cupcake liners.

2.    In a blender or food processor, add the almond butter, sugar, nondairy milk, applesauce, blueberries, and banana. Blend until smooth.

3.    Add in the baking powder, oats, and almond flour. Blend until completely smooth. If you are adding chocolate chips add them now, and use a rubber spatula to fold them in. You can also add in more blueberries and fold them in as well. Transfer the batter to the cupcake pans. Optional: add more blueberries or chocolate chips on top before baking.

4.    Bake for 22-25 minutes or until a toothpick comes out clean.

Be sure to store the muffins in either the refrigerator or freezer in an airtight container. They should last up to 1 week in the refrigerator. Feel free to reach out with any questions.

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