Chocolate Banana Blender Muffins Food

CHOCOLATE BANANA MUFFINS

Steps:

• If using coconut oil, melt it now and let it come to room temperature. (If using canola oil, skip this step.)
• Preheat the oven to 325 degrees F. Line a standard muffin pan with paper or silicone muffin cups, then lightly coat the cups with nonstick spray.
• In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Set aside.
• In a mixing bowl, add the mashed banana (if you are mashing the banana directly in the mixing bowl, double check that you have the correct amount), then whisk in the eggs, milk, honey, brown sugar, vanilla, and oil. If the oil resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts.
• Make a well in the center of the dry ingredients and pour the wet ingredients into it. With a rubber spatula or wooden spoon, stir gently and patiently to combine. The batter will look dry at first but will begin to come together as you go. It will also be thick and shaggy, which is just right. Stop as soon as the dry ingredients disappear and don't over mix. Fold in the chocolate chips.
• Scoop the batter into the prepared muffin pan; the cups will be quite full and the tops will dome when the bake. Sprinkle with extra chocolate chips if desired.
• Bake the muffins for 22 to 26 minutes, or until a toothpick inserted in the center of a muffin in the center of the pan comes out clean without any wet batter clinging to it. Test a few times to make sure the muffins are cooked through (and that what stuck to the toothpick was in fact batter and not a melted chocolate chip).
• Remove the muffins from the oven and place them on a wire rack. Let cool in the pan for 3 minutes. Then, using a dull knife or fork to help you out, gently remove the muffins from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers. Enjoy!

CHOCOLATE BANANA BLENDER MUFFINS

Steps:

• Preheat oven to 350 degrees. Spray 15 muffin tin cups with non-stick spray.
• In a high-powered blender, add bananas, eggs, peanut butter, oats, honey, cocoa powder, vanilla, baking powder, salt and water. Blend until smooth and well mixed.
• Scoop batter into prepared muffin tin, filling about 1/3 of the way full.
• Sprinkle the top with chocolate chips, if desired.
• Bake for 13-15 minutes or until a toothpick comes out clean.
• Remove from the oven and let cool for 5 minutes before removing from the pan to cool.

HEALTHY BANANA OATMEAL MUFFINS (BLENDER RECIPE)

Steps:

• Preheat the oven to 180°C/350°F and spray a 24 mini muffin tin with non stick cooking spray.
• Optional: add the oats to the blender and pulse a few times - this makes the oats more like flour and creates a softer muffin but this step is totally optional.
• Add all ingredients to the blender, pulse a few times and then blend on low speed until ingredients are all incorporated. This will take 45 - 60 seconds. Stop the blender as needed to scrap the mixture down so that it all mixes in.
• Pour the batter into the muffin tins (fill them about 1/2 way) and bake for 10-12 minutes until a toothpick inserted in the centre comes out clean. As the recipe makes 36 mini muffins you will need to refill the tins and bake the remaining mixture once the first lot have finished baking.
• Cool in the tin for 5 minutes, then transfer to a cooling rack.
• Store in an airtight container for 2-3 days or freeze in a snaplock bag.

FLOURLESS BLENDER MUFFINS

Steps:

• Preheat the oven to 350 F and line 8-9 muffin cups. Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste. Blend all ingredients until smooth in a blender or high-quality food processor. (If using a blender without a tamper, stop occasionally to stir ingredients with a spoon so they will blend evenly.) Pour into the muffin cups - don't overfill or they will rise and then sink in the centers. Bake 20 minutes. They will look underdone - let sit 20 minutes and they will firm up. (I like to bake for only 16 minutes and then refrigerate overnight, because I like the texture a little underdone even the next day.) As mentioned earlier in the post, these muffins are supposed to be fudgy, not fluffy and flour-y like traditional muffins. Not everyone will be a fan of the texture, but if you like my black bean brownies, then you will probably like these as well! Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.View Nutrition Facts

HEALTHY OATMEAL BLENDER MUFFINS BASE RECIPE

Steps:

• Preheat oven to 375°F (190°C).
• Add all ingredients to a blender, except for mix-ins, and blend until a smooth, thick batter forms.
• Add mix-ins and stir to integrate. (Stir mix-ins right into batter in blender to save a dish!)
• Transfer batter into a sprayed muffin tin, filling each cavity about ⅔ full. (I use a ¼-cup ice cream scoop to make portioning easy.)
• Bake 18-20 minutes.
• Allow to cool about 15 minutes before removing muffins from tin and enjoying!
• Lasts 5 days stored in an airtight container in the fridge.
• Recipe yields 12-14 oatmeal blender muffins baked in standard muffin tin.