Five Ingredient Blender Muffins are a quick, healthy and gluten-free treat your family can grab and take on the run. They are easy to throw in the blender and way healthier than packaged muffins.
We are three days into summer and so far so good. We’ve just been relaxing with no camps, no obligations, no homework and no routines. My kids have even been doing their summer workbooks without being asked. Woo hoo!
Remember when I said my kids would be in training at the start of summer? Well, I started boot camp by having them do their laundry. I taught them the basics and let them go to town. It is so hard for me to just let them go without interfering. My 13-year-old still has his clean, dry clothes crumpled up in the laundry basket in his room. I am hoping that wearing his clothes completely wrinkled will teach him to fold it a tad bit quicker.
Will that happen? Or will he learn that he can get by without ever folding and putting the clothes away? Will he just go from dryer to laundry basket to body for the rest of his life? I guess that wouldn’t be the end of the world. I will not interfere.
My daughter is a bit more disciplined with her laundry and only lets it sit in the laundry basket for a few hours. It’s so hard teaching your kids lessons. I’ve always said it is just easier for me to do it myself but I know it’s not what’s best for the kids.
In a continued effort to make my kids more self-sufficient, I’m trying to stock foods that the kids can make themselves or grab and go. These Five Ingredient Blender Muffins are the perfect healthy treat for breakfast and snacks. They are gluten-free and full of protein. Your older kids can make these on their own if they know how to use the oven.
I went a bit crazy with my toppings just to show all the healthy options but my kids love the chocolate chunks. If you prefer, you can mix in the goodies right before pouring into the muffin pans. These Five Ingredient Blender Muffins can be stored in the refrigerator for up to a week or frozen in individual baggies for grab and go.
Five Ingredient Blender Muffins
Ingredients
- 1/2 cup cashew butter
- 1 ripe banana
- 1 egg
- 1/2 tsp baking powder
- 1 tbsp pure maple syrup
- Toppings: chocolate chips fruit, chia seeds, coconut, cocoa nibs, bacon)
Instructions
- Preheat oven to 375º.
- Put all ingredients into a blender and mix.
- Spray muffin pan with cooking spray.
- Spoon batter into muffin pans halfway full.
- Bake for 6-9 minutes.
- I doubled this to make 24 mini muffins.
Mary Ann @ thebeachhousekitchen
June 20, 2016 at 8:03 PMTotally love these Karen! Great topping ideas! So easy, can’t wait to try!
The Gourmet Gourmand
June 20, 2016 at 10:09 PMThese are so cute! I love all the different toppings you used- very creative!
Melanie
August 21, 2016 at 11:22 AMHow does this work without any type of gluten-free flour?
Karen Kelly
August 22, 2016 at 9:26 PMHi Melanie, I’m not a scientist but the bananas and cashew butter really bind the oats together to make a cookie type dough. They are definitely not the consistency of a regular light and airy cookie, they are more dense – almost like a granola bar. Hope that answers your question!
Brenda
October 14, 2016 at 3:40 PMWill this work with regular butter? My daughter is GF and allergic to nuts.
Karen Kelly
October 15, 2016 at 7:25 AMSorry Brenda but I don’t think it will. It would have to be a nut butter. Thanks for commenting!