I’ve been working on muffin recipes for the summer, to have treats in the freezer for the boys. These strawberry blender muffins are gluten-free, and low in sugar. However, if you have a preference for a sweeter item, you may want to double the maple syrup called for. The muffins pull together quickly, using just a blender, no mixing bowls needed. Less dishes, more time in the garden…….
Strawberry Blender Muffins
Ingredients:
- 2 ripe bananas
- 2 large eggs
- 2 cups gluten-free old-fashioned oats
- 1 cup sour cream*
- 2 Tbsp pure maple syrup
- 2 Tbsp hemp seeds
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp fine sea salt
- 1 cup chopped strawberries
Directions:
Preheat oven to 400°, line a 12 count muffin tin with liners.
Add all ingredients but strawberries into a high-speed blender, process until smooth, tamping as needed. Add in strawberries, folding in gently by hand.
Divide between the liners.
Bake for 15 to 18 minutes, until golden on top. Let cool for a few minutes, then transfer to a cooling rack.
Makes 12 muffins.
*I use Nancy’s Sour Cream as it contains no stabilizers or gums. You can use unsweetened whole fat greek yogurt if you prefer, but don’t use non-fat.
