Another week, another blender muffin recipe!
Seriously, I am on a roll and there’s no signs of stopping! I can’t believe baking a few batches of deliciousness every weekend wasn’t my norm a month or two ago.
I guess I’m going to have to transition to frozen yogurt bars once the warmer weather hits, but I’m going to ride out this baking wave as long as I can.
My favorite thing about breakfast muffins or breads or cookies is how easy they are to make and how they make meal planning that much easier. I need a lot of snacks, and having these around is one less thing I have to put together the day of. Plus they are so yummy!
- This is a blender muffin recipe but if you don’t have a food processor, you can use 1.5 cups of regular flour (or your own homemade oat flour) and mix everything in a bowl! You can make ~1.5 cups of oat flour by blending 2 cups of oats in a food processor until find and powdery.
- Per serving, this recipe packs 30 g of carbs, 5 g of protein, and 6 g of fat, and 3 g of fiber
- Pre-workout: eat these in the hour leading up to your session. If more than an hour before, pair with some extra protein/fat (like a cheese stick, nut butter, yogurt, etc) to keep you satisfied
- Post-workout: pair each serving with ~5 grams of protein (for that 3-4:1 ratio of carbs to protein) within 1-2 hours of your session
- 1 cup pumpkin purée
- ¼ cup vegetable oil
- ⅓ cup plain Greek Yogurt
- 1 teaspoon vanilla
- 1 egg
- ¾ cup sugar
- 2 cups of oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ cup raisins
- Oats to sprinkle on muffins
- Preheat the oven to 350 degrees and grease muffin tin (you can also make this in a 13×9 Pyrex or bread pan)
- Put all ingredients except the raisins and extra oats into food processor and blend until smooth
- Once done blending, stir in raisins (you can also fill the muffin cups halfway full, add a sprinkle of raisins, and then top them off—up to you!)
- Scoop batter into muffin tin and sprinkle with oats
- Bake for ~25-30 minutes or until an inserted toothpick comes out clean. Cool on rack before removing from pan. Then store in an airtight container or freeze
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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