Quick and easy flourless blender muffins stuffed with mixed berries. These gluten free muffins are dairy free and oil free as well! This recipe is so easy to make, because everything goes in the blender and is ready in five minutes.
I’m having way too much fun cooking this week! I been making SO many things!!! Including: paleo pretzels, 5 min paleo sandwich bread, and a cheesy bacon spaghetti quash casserole! All of which will be on the blog coming soon… To make sure you don’t miss out on these recipes, be sure to sign up and get them delivered straight to your inbox!
Trust me, you don’t want to miss out on paleo pretzels, ahhhhhh.
mixed berry blender madness
These muffins are stuffed with a beautiful mix of berries. I used a combo of raspberries, blueberries, and cranberries (what I had in my freezer, haha). But, feel free to use whatever berries you like best (or what you have in your freezer;).
I love easy recipes! I’m a fan. Everything goes in the blender and gets whipped up and then it’s in the oven. Easy as that! This recipe is going on my list of easy to make recipes.
All this crazy winter weather has everything coated in three feet of snow. And nothing says cozy like baking up a storm on a cloudy day. So, that is what I’ve been doing. LOTS and LOTS of cooking! And it’s fabulous.
These muffins have a hearty flavor and light texture at the same time. Don’t ask how that happened.
In this recipe I sweetened the muffins with bananas and Zen Sweet, which is a sugar free sweetener made from monk fruit. My friend Michelle has come out with this sugar free sweetener and it is great for baking! Plus, you won’t get a sugar bonk after eating these, because there is no sugar!!! But, if you want you can just use regular sugar or coconut sugar instead.
5 Min Flourless Blender Berry Muffins
Ingredients
- 1 1/2 cups old fashioned rolled oats
- 1/2 cup almond butter
- 2 small bananas
- 1/2 cup zen sweet Or regular sugar
- 1/4 cup coconut milk
- 2 medium eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 1/2 cup mixed berries I used a blend of blueberries, raspberries, and cranberries.
Instructions
- Preheat oven to 400F. Line 12 muffin tins (2 trays) with paper muffin liners.
- Combine all of the ingredients for the muffins (except the berries) in a blender.
- Once the batter is smooth stir in the berries by hand. You can also choose to under blend the batter, so the chopped oats give the muffins a nice and hearty coarse texture... I love it that way!
- Use an ice-cream scoop to fill the muffin tins with batter 1/4" to the top.
- Bake muffins on 400F for 25 minutes until golden brown.