Here is a delicious breakfast-on-the-go idea that I meal prepped for my partner the other week. These super easy breakfast muffins comes together with just a blender
If you don’t wish to use a blender, simply just use oat flour instead of oats and mix all the ingredients together by hand~
Here is the recipe:
CHOC CHIP PUMPKIN BREAKFAST BLENDER MUFFINS (vegan, GF*, oil-free)
December 28, 2020
Category
Baking
Breakfast
Cooking method
Dietary
Gluten-free
Meal type
Oil-free
Recipe type
Snack
Sweet
Persons
5
Serving Size
1 muffin
Prep Time
10 minutes
Cook Time
18 minutes
Total Time
28 minutes
Notes
*Storage tips: in an airtight container a room temperature for up to 3 days, fridge for a week or in the freezer for months
Ingredients
- ✅ 1 cup oats
- ✅ 1/2 cup coconut sugar
- ✅ 1/4 cup vegan salted caramel protein powder (I used @macr0mike )
- ✅ 1/2 cup pumpkin purée
- ✅ 1/4 cup almond butter ( I used @noya.nutbutter )
- ✅ 1 teaspoon baking powder
- ✅ 30g dairy-free chocolate (I used @bennettonaturalfoods dark)
- ✅ Granola for topping
Instructions
- 1. Preheat the oven to 180 degrees Celsius, fan-forced. Spray a muffin tin with non-stick spray or use a silicone one like I did
- 2. In a blender, add in all the ingredients except for the chocolate chunks. Blend until smooth & no dry lumps remain. Then fold the chocolate through the batter.
- 3. Divide the batter evenly amongst the prepared muffin holes. Sprinkle with granola to decorate
- 4. Bake in the oven for 15-18 minutes until a knife inserted comes out clean
- 5. Remove from the oven and allow it to cool before serving