I love the way a batch of freshly baked muffins can fill the whole house with it’s warming aroma. Apples and cinnamon, in my opinion, are not just for fall but is the perfect flavor combination at breakfast time. The reality is that most of us are living busy lives don’t have extra time to make homemade muffins. However, when you can toss all the ingredients into a blender, pour the batter into cups and then toss them into the oven to bake it is too easy to pass up.
I like using the mini muffin tin as it makes a ton of these cute little muffins. I then keep them in the freezer and pull out what I need for weekly lunches, eat alongside my breakfast smoothie, or when I need a sweet snack.
This blender method is so slick and you can use this recipe as a base and get creative with flavor combinations! I love carrot, pineapple, and raisin muffins, lemon and poppyseed muffins, or blueberry and fresh basil muffins. So many varieties to play around with you can never get bored with blender muffins.
Apple Blender Breakfast Muffins
- 1 cup oats (use gluten-free as needed)
- 1/2 cups nut butter (I love almond or cashew butter here)
- 1 organic egg (or a flax egg for a vegan version)
- 2 tbsp chia seeds
- 1 cup unsweetened applesauce
- 1/8 cup maple syrup
- 1 tbsp cinnamon
- 1 tbsp vanilla powder (pure extract will do too)
- 1/2 tsp. salt
- 1 tsp baking soda (ideally aluminum free)
- 1 small apple, sliced
- 1 tsp cinnamon
- Preheat oven to 375 degrees. Insert muffin cups into your pan or grease the tin with a little coconut oil to prevent sticking.
- Toss all muffin ingredients into the blender and process until smooth.
- Pour the batter into prepared cups. Top each muffin with apple slices and additional cinnamon as desired.
- Bake for 15-20 minutes. Remove to a rack and cool.