Blender Apple Cinnamon Muffins

Much like your favorite early 2000’s DJ…… I take requests! These muffins were a solid request from a devout blender muffin fan. I hope you all have the essentials in your well stocked cupboards to throw some of these together this week.

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What’s easier than tossing all the ingredients into the blender and flipping a switch?! Make sure you put the wet ingredients on the bottom <eggs, yogurt, applesauce, etc> and the oats on top. Prior experience tells me that when you put the oats in the bottom of the blender, things get a little crazy. And by crazy I mean your blender has to work too hard and overheats. If you don’t have a high speed blender, blend up the oats into a flour first. Dump the oat flour into a bowl. Then, blend all the other ingredients together and pour into the oat flour bowl. Mix with a spoon.

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The topping is listed as optional. But, is a crumb topping every really optional?! If you’re feeling crazy, don’t even measure and just top them all with some extra sugar + oats + cinnamon. The coarser sugar, like raw sugar or turbinado sugar, works really well on top but if you don’t have any – brown sugar does the trick too.

Blender Apple Cinnamon Muffs

Fuel it up right – make some more blender muffins!


Blender Apple Cinnamon Muffins

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Servings: 12 muffins

INGREDIENTS

1 large apple, cored

1 (4 oz) container unsweetened applesauce, single serving <1/2 cup>

1 (5.3 oz) container of vanilla Greek yogurt <or 2/3 cup>

2 eggs

1/3 cup maple syrup

1/4 cup almond butter

1 tsp vanilla extract

2 cups oats <I used old fashioned, quick or rolled will work>

2 tsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

Optional Topping

2 Tbsp turbinado or brown sugar

2 Tbsp oats

1/2 tsp cinnamon

DIRECTIONS

  1. Preheat oven to 350 degrees. Grease or spray 12 muffin tin <or pan, whatever you want to call it.>
  2. In a high powered blender, add all ingredients <in order as listed> except the optional topping. Make sure to put the apple, applesauce, yogurt, and eggs at the bottom and the oats at the top. <Previous experience says the blender handles this a little better than oats at the bottom.>
  3. Blender well. Use the tamper to mix, if your blender has one. If not, stop the blender – scrape down the sides with a spatula – blend. And, repeat as needed until it is well combined.
  4. Pour into pan. Each muffin tin will be about 2/3rd’s of the way full.
  5. In a small bowl, mix the topping – sugar, oats, and cinnamon – and evenly distribute on top of the muffins before baking.
  6. Bake for 16 – 20 minutes or until firm, slightly brown, and a toothpick inserted into the middle comes out clean.
  7. Allow to cool slightly before removing from the tin. Cool completely on a cooling rack before storing. Store on the counter for 2 – 3 days, in the refrigerator for 7 – 10 days, or the freezer for a couple months. <Toss in the microwave to warm before eating no matter how you store them!>

Other Thoughts:

  • These can easily be made gluten free with gluten free oats.
  • If you don’t have maple syrup, you can use honey or brown sugar.
  • They get a little denser the day after you make them. Heat them up in the microwave or toaster oven before eating. <Top with a little almond butter for bonus points.>

How-to-Use:

Athletes: Grab a muffin as you run out the door for an easy run. With 15 gm of carbohydrates and just 2 gm fiber, these will fuel an easy run.

Healthy Eating: These aren’t your bakery muffins. These guys pack some very balanced nutrition. Whole grains – protein – healthy fats – all for just over 100 calories per muffin.

Kids: These are very forgiving so let your helpful kitchen kids add ingredients into the blender for you. Share with your helpers if you want!

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