Post by Deleted on Feb 7, 2016 16:53:46 GMT -6
CHERRY CRUNCH BLENDER MUFFINS
Topping
1 1/2 cups rolled oats
1/2 cup sliced almonds
1/4 cup coconut palm sugar or dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon almond extract
pinch of salt
2 tablespoons coconut oil, melted
1 large egg white (optional, see above)
Muffin
1/2 cup almond milk
2 large eggs
1 teaspoon pure vanilla extract
2 small to medium ripe bananas, peeled
2 tablespoons coconut oil
2 1/2 cups rolled oats
1/3 cup coconut palm sugar or dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup pitted and quartered fresh cherries
Preheat your oven to 375 degrees.
Line a muffin pan with paper liners (see Note).
In a small bowl, combine the topping ingredients and mix until
combined. Set aside.
In your blender, combine all of the muffin ingredients in the order
listed, except the cherries. Blend on medium high speed for 35 to
40 seconds or until smooth and well blended. Remove the blender
pitcher from the base.
Add the chopped cherries and mix in lightly with a spoon or
spatula. Pour the mixture into the muffin tins about 2/3 full.
Top each muffin with about 2 tablespoons of the topping mixture.
Press the topping into each muffin a bit.
Bake for 15 minutes or until a toothpick inserted into the center
comes out mostly clean.
Allow to cool in the tins for about 3 minutes, then cool completely
on a wire rack.
Bakes 12 muffins.
Note - I love using parchment paper to line the tins for these
muffins. They come up over the sides enough to be able to load
that yummy topping on! To make them, simply cut parchment
paper into 5 inch squares. Push each square into the tin with your
fingers or with a narrow cup or bottle, then fill. If you are using
regular muffin liners, you may need to reduce the amount of
topping.
Topping
1 1/2 cups rolled oats
1/2 cup sliced almonds
1/4 cup coconut palm sugar or dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon almond extract
pinch of salt
2 tablespoons coconut oil, melted
1 large egg white (optional, see above)
Muffin
1/2 cup almond milk
2 large eggs
1 teaspoon pure vanilla extract
2 small to medium ripe bananas, peeled
2 tablespoons coconut oil
2 1/2 cups rolled oats
1/3 cup coconut palm sugar or dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup pitted and quartered fresh cherries
Preheat your oven to 375 degrees.
Line a muffin pan with paper liners (see Note).
In a small bowl, combine the topping ingredients and mix until
combined. Set aside.
In your blender, combine all of the muffin ingredients in the order
listed, except the cherries. Blend on medium high speed for 35 to
40 seconds or until smooth and well blended. Remove the blender
pitcher from the base.
Add the chopped cherries and mix in lightly with a spoon or
spatula. Pour the mixture into the muffin tins about 2/3 full.
Top each muffin with about 2 tablespoons of the topping mixture.
Press the topping into each muffin a bit.
Bake for 15 minutes or until a toothpick inserted into the center
comes out mostly clean.
Allow to cool in the tins for about 3 minutes, then cool completely
on a wire rack.
Bakes 12 muffins.
Note - I love using parchment paper to line the tins for these
muffins. They come up over the sides enough to be able to load
that yummy topping on! To make them, simply cut parchment
paper into 5 inch squares. Push each square into the tin with your
fingers or with a narrow cup or bottle, then fill. If you are using
regular muffin liners, you may need to reduce the amount of
topping.
