Breakfast you can make in a blender and enjoy with minimal ingredients!
Hey there folks! It’s been a tough week. 1. My dog, Mosby, underwent surgery last week for eating medical tape and is now recovering. No jumping up on couches, no going up stairs, no playing, running, nothing. I’ve been constantly watching him all week. 2. I went back to my orthopedic doctor and he delivered some of the worst news. He prescribed me a month (to six weeks) rest. Complete rest. No workouts. No teaching class. Nothing. (Looks like Mo and I will be recovering together 😭). He could tell I was devastated. I thought I was going to break down and cry right there in his office.
Even though he practically gave me my death sentence, I know that it’s probably for the best. Nick and my parents have been telling me I need to take it easy for some time now. I guess I just needed to hear from a doctor first.
I’m still going to the gym to lift upper body (chest, bis, tris and back), but no lower body or cardio. The hardest thing for me is no cardio. I like to sweat and it helps clear my mind. This will be a true challenge for not only my physical health, but my mental as well.
Enough with the knee, onto the main event! Muffin time!
I’m not going to lie, I haven’t had muffins foreveeeerrr. Growing up we would have muffins all the time. It was our go-to sleepover morning breakfast. I remember my mom would always get Betty Crocker blueberry and chocolate chip mix. We would gobble those things up so quick. Who remembers those little packets of pre-mixed flour. (They were delicious!)
So a couple of month’s back I was messing around with food photography (before I knew I was going to to seriously start the blog) and I threw together some chocolate chip muffins with my ninja single-serve cup blender. They turned out sooo good! I had one with butter and one with peanut butter (I know kind of weird for a muffin, but it tasted fab). So when it came time to think of some recipes for the blog, my blender muffin recipe came to mind and I knew I had to post it. Granted, I used the normal size blender this time, but it worked just as well!
I love these muffins because there’s no flour or refined sugar just wholesome ingredients. They were very moist and have a little extra protein from the greek yogurt (yes another recipe with greek yogurt).
It’s so simple. Blend the oats until flour-like. Pour the rest of the ingredients in and blend away. Just like magic they are ready to pour into the muffin tins. If the batter seems too thick, don’t be afraid to add more almond milk.
You can pour directly into each cup or use a ⅓ measuring cup. In 25 short minutes you have breakfast! The best thing about muffins, is that it makes 12. So if you’re like me, and only feeding for 2, then you can throw half in the freezer for the rest of the week.
Fruit or chocolate chips? What’s your favorite add-in?
- • 2 cups rolled oats
- • 2 ripe bananas
- • 2 large eggs
- • ½ cup vanilla greek yogurt
- • ¼ cup almond milk
- • ¼ cup coconut sugar
- • 1 tablespoon vanilla extract
- • 1½ teaspoon baking powder
- • ½ teaspoon salt
- • ½ cup blueberries
- Preheat oven to 400 degrees and fill muffin tin with liners.
- In a blender, add 2 cups rolled oats and blend until oats are flour-like (about 30 seconds).
- Add 2 ripe bananas, 2 large eggs, ½ cup vanilla greek yogurt, ¼ cup almond milk, ¼ cup coconut sugar, 1 tablespoon vanilla extract, 1½ teaspoon baking powder and ½ teaspoon salt to blender.
- Blend until smooth.
- Toss in ½ cup of blueberries (frozen or fresh) and stir until combined.
- Pour batter into muffin tin.
- Bake for 25 minutes or until tops are golden. Let muffins cool for 5 minutes.
- Enjoy!
