Stop whatever you are doing and bake these muffins, right now. They are shove-the-whole-muffin-in-your-face-at-once good. (No, seriously Joe actually took one bite and then shoved the whole rest in his mouth, he liked it so much.) And absurdly easy. I’ve been on a muffin baking binge lately, and I was tired of cleaning up multiple bowls and whisks. Confession: I really hate cleaning up. More than anything. So when I started thinking about my next batch it hit me: if you mix it all in the blender then you only have one thing to clean. Can I make a delicious muffin in the blender? Can I!?
4 (four!) batches of muffins later, I figured out yes, I can!
Now maybe you are thinking, hey Jen, I don’t have oat flour, I make mine, so I am definitely going to have more to clean up. (Sorry for putting words in your brain!) But to this I say, not so! I too have to make my own oat flour, and all I did was blend the oats in the mixer, pour them back in the measuring cup, and give the blender a quick rinse. Easy peasy, done.
I used cacao nibs to keep these from being too sweet (sometimes I like dessert for breakfast, sometimes I don’t) but you can easily sub in real chocolate chips and it would be just as good. The real trick to these is the ratio of banana to flours. Did you know that oat flour helps make baked goods more moist, but that generally it shouldn’t be more than 50% of the total flour ratio? Gotta love science. And you definitely don’t want an overripe banana that’s all juicy, just a large, somewhat firm banana.
You can mix things up by adding nuts that you like – though these muffins are already protein rich from the cashew butter, and the cacao nibs add a nice crunch. If you can’t find them in a store by you check online – that’s how I got mine. There are only 2 left from the last batch I made, and I’ve staked them out as mine. With ski season coming up I have a feeling I’ll be making a lot more of these – Because heating a few in the toaster, spreading some apple butter on them and having something warm to drink makes sounds like an awesome, fast hearty breakfast – and – when I’m exhausted from skiing these couldn’t be easier.
- 1 tablespoon Flax Meal
- 3 tablespoons Water
- 1 large Banana (not overly ripe or soft)
- 1/4 cup Coconut Palm Sugar
- 2 tablespoons Applesauce
- 3/4 teaspoon Cinnamon
- 1/2 teaspoon Vanilla Extract
- 1 cup Almond Milk
- 1/4 cup Cashew Butter
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon salt
- 3/4 cup White Whole Wheat Flour
- 3/4 Cup Oat Flour
- 3 tablespoons Cacao Nibs + more for sprinkling
- Preheat over to 350°
- In the blender at flax and water and let for 10 minutes. Pulse the blender lightly and let sit for 2 more minutes.
- Add banana, coconut palm sugar, applesauce, cinnamon, vanilla extra, and almond milk and blend until completely mixed.
- Add cashew butter and blend until completely mixed.
- Add baking powder, baking soda, and salt and blend until completely mixed.
- Add white whole wheat flour 1/4 cup at a time, and blend until completely mixed
- Add oat flour 1/4 cup at a time and blend until completely mixed.
- Add 3 tablespoons cacao nibs and pulse lightly to blend, but not chop the nibs.
- Pour into muffin tray 3/4's of the way, and cook for 18-20 minutes or until cooked all the way through.