I am back… FINALLY!!!! Thank you for your continued patience and support as I took time off this summer. As I gear back up, playing catch up and getting back in to the swing of full-time work as an entrepreneur/business owner, I have grown an appreciation for quick snack recipes. Eating on the go can be a major challenge and something that many of us must deal with. The key to eating WELL on the go is to plan ahead and have some balanced go-to snack options. When I say a balanced snack, I mean pairing a carbohydrate containing food (grain, veg, fruit, milk or milk alternative) with a protein containing food (milk or milk alternative or meat or meat alternative). By pairing these types of foods up, you slow down digestion and spread protein intake out throughout the day to ensure you have it available as a building block when needed (such as recovery from training or workouts). Muffins can be a great snack option when the muffin is homemade, and you pair it up with a protein source like cheese, nut butter or a glass of milk.
I was introduced to these muffins while I was on maternity leave. I had a friend tell me how easier they were to make and that they were her favorite muffins. They also are a great option to feed toddlers as they are low in sugar (great for us too!). I was hesitant to try the recipe because I really did not think my blender would have the gusto to blend oats. For full disclosure- I also hate doing dishes and the blender is one of my least favorite dishes to clean. Well, I gave it a go and WOW was I blown away as to how easy these were to make. I have already made 4 batches since last week because they are getting eaten faster than I can make them, that is how good they are! Yes, I still must clean that dang blender, but these muffins are worth it!
Pumpkin Blender Muffins
2 cup dry old-fashioned oats 2 ripe banana 1/2 cup pumpkin puree 2 egg 1/3 cup maple syrup 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 2 teaspoons baking powder 2 teaspoons baking soda 1/4 teaspoon salt
Instructions 1. Preheat oven to 350 degrees F. Grease or line a muffin tray 2. In a blender, add in the oats, banana, pumpkin puree, egg, maple syrup, cinnamon, nutmeg and
allspice. Blend on low and scrape down the sides of the blender periodically until blended. Blend on high for 1-2 minutes or until all of the oats are completely broken down. 3. Add in the baking powder, baking soda and salt and blend on low for 20 seconds. 4. Spoon the muffin batter into the muffin tray- filling 2/3. 5. Bake for 15-18 minutes or until golden brown on top. Let cool and then serve.