It took 28 years for us to figure out that my son had problems with gluten. For years, there were signs that he had some kind of allergy, but he (and I) lacked the discipline to put the elimination diet to the test. Finally, his symptoms were too painful to ignore and he was ready to go gluten-free for a couple of weeks to see if it made a difference.
It ended up making such a huge difference that he is now more than willing to live a gluten-free life. It took me a little longer to realize that from that moment on he would have to eat differently. I kept offering him his old favorite foods until he finally said, “Quit sabotaging me!” I felt so bad about forgetting, that I’ve since made it my mission to find, and make, gluten-free recipes.
So, imagine my delight when I found these super easy, gluten-free blender muffins! The added bonus is that you don’t have to make a huge mess in your kitchen just to make a few muffins. Usually, when you make muffins you have to mix the wet and dry ingredients separately and then stir them together for just the right amount of time to make sure your muffins bake correctly. In these recipes, you just pile the ingredients into a blender and push the button! Plus, if you make mini ones, you can have hot muffins in 15 minutes (and that includes the baking time)!
I’ve tweaked the recipes a bit and I’m sharing them with you all. Whether you live a gluten-free life or not, I think you’ll enjoy them!
BANANA OAT MUFFINS
Preheat oven to 400 degrees and line a muffin tin with paper liners (parchment ones work great for an easy release of the muffins!).
In a blender, put: 1 cup of yogurt (I use vanilla), 2 ripe bananas, 2 eggs, 2 cups of oats, ¼ cup brown sugar, 1 ½ teaspoons baking powder, and ½ teaspoon baking soda. Blend well for about 1 minute or until smooth.
Turn the blender off and stir in ½ cup of chocolate chips (or raisins, or nuts, or a combination). If you’re a klutz like me, you can transfer the dough into a pyrex measuring pitcher or small bowl to stir in your chocolate chips. This also makes it easier to pour or spoon the batter into muffin tins.
Bake 15-20 minutes for regular sized muffins, or 8-9 minutes for mini muffins. (If you make mini muffins you may want to use mini chocolate chips).
PEANUT BUTTER/CHOCOLATE MUFFINS
Preheat oven to 400 degrees. Line mini muffin pans with paper liners.
In a blender, put: 1 banana, 1 egg, ½ cup heaping peanut butter, 3 Tablespoons of honey, 1 Tablespoon of vanilla (yes, a TABLEspoon), and ½ teaspoon baking soda. Blend until smooth.
Hand stir in ½ cup mini chocolate chips. Fill muffin tins and bake for 8-9 minutes (for mini muffins).
*If you want to make these into chocolate/chocolate muffins simply add 1/4 cup baking cocoa to the batter.
(It should be noted that I am not a gluten-free expert, so check your ingredients. For example: some peanut butters contain gluten. I use one that only has peanuts in the ingredient list).
And, that’s it! Gluten-free goodies made easy. Let me know what you think!
