I love a delicious baked good but don’t always have the time to sift the flour and slowly mix and fold in ingredients. Sometimes I need a recipe that’s quick and easy but still has impressive results. These will fill your house with warm scents of cinnamon and vanilla. These are gluten and dairy free but honestly no one will be able to tell because they are dense and moist. I love to whip out a batch of these when I am headed to a playdate with my toddler for all of us to enjoy. Quick clean up with just throwing my blender in the dishwasher and a few measuring cups. I love using silicone muffin tins for quick clean up as well! CLICK HERE for my favorite silicone muffins tins. We love chocolate chips in our house but the base of these muffins makes them so versatile, add dried fruit, fresh berries, chopped nuts or shredded coconut for different flavors. Customize these to your family and kiddos preferences!
The ingredient Line up!
- preheat oven to 350 F and line your muffin pan with muffin tins or prepare it with some cooking spray I love using avocado spray. Add all of your wet ingredients to the blender, eggs. milk, melted coconut oil and vanilla blend for 45 seconds.
2. Add remaining dry ingredients ACCEPT your chocolate chips or whatever add ins you are choosing to put in today. Blend until well combined into a muffin batter. If it is too thick don’t worry just add 1/4 cup of milk at a time to thin it out so your blender can blend that batter up!
3. With a spatula hand mix in your favorite muffin add ins, I am doing chocolate chips! These are my favorite chocolate chips
4. Divide the batter evenly amongst the 12 muffin tins. I like to use a 1/4 cup to scoop and pour from the blender to the muffin tin.
5. SECRET TIP: add a couple chocolate chips on to of each muffin.
6. Place in the middle rack and bake for 20-24 minutes! They are finished when they are slightly golden brown and a tooth pick inserted in the middle of a cupcake comes out clean. YES there is a cupcake missing in this picture because I got so excited to eat one I forgot to take a picture first!
7. Let cool for around 15-20 minutes and enjoy! Save in a Tupperware airtight container and they are good to stay fresh on your counter for 5 days. This is my favorite muffin container!
Blender Chocolate Chip Muffins
Ingredients
- 1/2 cup milk of choice (cow, almond, coconut)
- 3 whole eggs
- 1/4 cup coconut oil melted
- 2.5 TSP vanilla
- 3 cups almond flour
- 1/3 cup Sweetner (sugar or monkfruit)
- 1.5 TSP cinnamon
- 1 TSP baking powder
- 1 TSP baking soda
- 1/3 cup chocolate chips
Instructions
- Preheat oven top 350 degree F. Line a 12-cup muffin tin with cupcake liners or spray cooking spray directly on your muffin tin without cupcake liners.
- Add all liquids to the blender (milk, eggs, melted coconut oil, vanilla) blend for 45 seconds until well combined.
- Add all thh dry ingredeints accept the chocolate chips (almond flour, sweetner, cinnamon, baking powder, baking soda) blend on high until well combined. You may need to stop and scrape down the sides. If it is too thick add 1/4 cup of milk at a time.
- Now use a spatula to hand mix in the chocolate chips
- Divide the mixture amongst the 12 muffin tins. I like to use a 1/4 cup to scoop out of the blender and into each muffin tin.
- optional add a few extra chocolate chips on top of each muffin.
- Place in middle rack of the oven and bake for 20-24 minutes. Always best to start with less time. The rule of baking is you can always add more time but never take it away! Once a tooth pick inserted into the center of a cupcake comes out clean and the sides are slightly golden brown they are done!
- Allow 20 minute to cool. ENJOY!