Tag: blender recipe

Pumpkin Blender Muffins

pumpkin blender muffin 3Tiny bite sized muffins are a staple in my house! Sometimes I have to use my large muffin pan to make cupcakes just so they don’t feel neglected at the back on the cupboard. But what can I say? I now own three different mini-muffin pans and use them weekly. The smaller portion is easier to manage when thinking of snacks and breakfast. They cook faster, are easier to freeze and just more fun to pop in your mouth! Not to mention that you can eat two and that portion usually adds up to less than half of the larger-sized muffins.

Right along with how practical it is to make little muffins, I look for recipes that are fast and easy, so I can make large batches at once. Blender muffins have changed the way I look at baked goods. I learned how to put together recipes for blender muffins a while back when baking with over ripe bananas. It’s so nice to just have one thing to clean when you are done mixing up your batter. It’s so convenient that you can pour the batter from the blender cups straight into the muffin pan and take it all to the oven. As you can tell, I love fast prep and recipes that provide easy clean-up.
I should I say that I was never a fan of those prepackaged mini-muffins you can buy in the store due to the amount of high fructose syrup, artificial flavoring and lack of nutrition they offer. But my kids were exposed to them at school when other kids brought them in lunchboxes, and they came home begging me to buy some. I gave in one day at the grocery store and let them choose one; then we came home and did our own little blind folded taste test between homemade mini-muffins and the store bought ones. I’m happy to report the homemade version won every single time! You can just tell that when something is prepared with higher quality ingredients, it tastes better.
This recipe happens to be gluten- free, and grain-free. But I have also tried it with ½ cup of quick oats, and it turned out great.. Since it’s pumpkin season, I went with the urge and made these pumpkin blender muffins with some Once Again Peanut Butter and Once Again Wildflower Honey, and when adding up the eggs, you end up with a very high protein and nutritious anytime treat.

pumpkin blender muffins1Pumpkin Blender Mini-Muffins
Makes 24 mini-muffins

1 cup Once Again Peanut Butter
1 cup pumpkin puree
2 eggs
3 tablespoons Once Again Wildflower Honey
3 tablespoons maple syrup (optional)
½ teaspoon baking soda

Add all ingredients to a blender and mix at once! Then pour into mini-muffin pan and bake at 350 degree for about 15-18 minutes. Check for readiness by inserting a toothpick into the muffins. When they toothpick comes out clean, the muffins are ready!.
Topping: Mix equal parts of pumpkin puree and peanut butter and use as a topping!

pumpkin blender muffin 2

PB and Banana Mini Muffins: Nutrition on the Go! How to make muffins with a blender.

PB and Banana Mini Muffins: Nutrition on the Go! How to make muffins with a blender.

I cherish my weekends now more than ever before. During the week it seems that my days never have enough hours and the obligations just pile up. Saturdays when no plans are made until after I wake up are usually the best ones! Time to enjoy a morning cup of coffee while listening to some jazz and taking in the cool breeze of the early hours.

Baking has become part of my weekend plans lately. I always enjoyed baking but who has time to do it during the week anymore? I spend some time browsing cookbooks, looking for inspiration from other bakers and find very relaxing to brainstorm about modifications to original recipes that will make it my own or add a twist that fits my style.  I gravitate towards recipes with a short list of ingredients as well as ones that can be frozen to eat throughout the week. Most of my adaptations are targeted to simplify while also adding or swapping for nutrient rich ingredients.

I have craved a high protein baked good I can eat right before a work out, or as a mid-morning snack to hold me over until lunch time. Since most baked goods have lots of carbs but not enough protein or fiber this has been a bit of a challenge. But with a few trials and twists this recipe is now one of my favorites to make and share with friends too. When people first glance at the ingredients list they usually ask: is this really going to be a baked good? The lack of flour makes you think this may not turn out to be a soft and moist type of muffin. But that is exactly the words I would use to describe this PB & Banana Mini Muffins. They are moist, soft, nutty and sweet in just the perfect amount.

Did I mention you use the blender instead of mixer for this one? It is a time saver for sure since you just add all ingredients at once and blend, then you can pour directly into the mini-muffin pan. I also added some chocolate chips to this batch, you could also try it with coconut, raisins, cranberries or just about anything you’d like!

I plugged in the ingredients list on a nutrient label program and the estimated protein per mini-muffin is of 4 grams each! They also have 1.5g of fiber and about 70 calories each. Check out the video below!

PB & Banana Mini-Muffins20141027_143832000_iOS

1 cup Once Again Creamy Peanut Butter
2 bananas
2 eggs
2 tbsp Honey (optional)
½ tsp baking soda
1 tsp vanilla
½ tsp ginger powder (optional)
½ cup dark chocolate chips (optional)

Bake at 350F for about 15 minutes or until golden brown. Serve warm or they freeze well too!

 … take your nutrition on the go!