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  • Chocolate-y Blender Muffins {sugar-free, gluten-free}

    Published Apr 28 2014 in blender muffins, Category_Real Food Recipes>Baked Goods & Bread, easy muffin recipe, gluten free breakfast, gluten-free muffins, healthy sugar free muffin recipe, popular, sugar free chocolate muffin recipe, sugar free gluten free chocolate muffins

    Chocolate-y Blender Muffins Okay, I just can't keep this recipe to myself any longer. I've been making back-to-back batches of these chocolate-y blender muffins for 3 days, and the three of us have been snacking on them for breakfast, lunch and dinner!!! And yes, I said it, I used the word chocolate and breakfast in the same sentence. It's blasphemy isn't it? All these years I've been bashing Coco-Puffs for claiming that their sugar-filled, chocolate cereal is part of a "complete breakfast." The nerve of me! But guess what? These muffins are sugar-free and gluten-free...but you would never know it because they're in disguise. These muffins are naturally sweetened with dates, and a ripe banana, and are made with organic, rolled oats, coconut and cacao powder. Trust me, you're kids are going to think they're eating dessert for breakfast. This recipe has gradually transformed, and originated from my "Better-Than-a- Muffin Muffins" recipe, slowly altering ingredients as my pantry, and taste-buds, allowed. Like the "Better-Than-a- Muffin Muffins" recipe, these chocolate-y blender muffins don't have all the usual features of its muffin cousin: they don't rise the same way to obtain a fluffy "top," and these are more moist than a regular muffin, containing a slightly pudding-like consistency. So moral of the story: don't compare them! These mock-muffins are unique. Aside from the fact that these muffins taste like dessert but are actually sugar-free and good for you, the best part is, is that they are also incredibly easy to make! There are two basic steps to this recipe: Step 1, put all the ingredients in a blender blend for about 30 seconds. Step 2, pour the batter into silicone muffin trays and bake.That's it. I can literally whip up a batch before the oven's even has a chance to preheat--it's that quick. 001 Well, I hope you give these guys a shot. You really have no excuse not to.
    Chocolate-y Blender Muffins {sugar-free, gluten-free}
    Author: Modern Hippie Housewife
    • 1 cup rolled oats, organic
    • 1 cup yogurt, plain {make your own}
    • 10-12 dates, pitted
    • 1 banana, ripe
    • 1/2 cup shredded coconut, unsweeteed (or left-over pulp from making almond or coconut milk)
    • 3 tbsp coconut oil
    • 2 tbsp cacoa powder, organic
    • 2 eggs
    • 1 tsp pure vanilla extract
    • 1 tsp baking soda
    • pinch of salt
    • Optional: 2 tbsp dark chocolate, organic
    1. Preheat the oven to 350.
    2. Put all the ingredients in a blender, and blend for about 30 seconds until the batter is smooth.
    3. Pour the batter into silicone muffins trays (I make 6 regular sized, and 12 mini's)
    4. Bake for 30-35 minutes.
    5. Let rest for about 20-30 minutes to give the muffins a chance to set--this is the most IMPORTANT part. They will appear raw if you try to eat them too soon, but they are not!

  • Better-Than-A-Muffin Muffins

    Published Jan 16 2014 in almond milk, Category_Real Food Recipes, coconut milk, coconut pulp, dairy free, dairy free muffins, gluten-free, gluten-free muffins, glutten free muffins, healthy food, kids snacks, moist muffins, muffins, popular

    Better Than a Muffin Muffin These ‘muffins’ are a staple in our house. My husband grabs them for breakfast on his way out the door, and my one-and-a-half year old daughter LOVES them (if they’re fresh she can easily polish-off 2 mini and 1 regular sized.) I’m hesitant to even call them muffins because the only thing they really have in common is the muffin tins in which they are cooked in—these are much more moist, delicious, nutritious, and gluten-free! This recipe could not be easier to execute, and takes about 5 minutes to whip up once you’ve gathered the ingredients—perfect for the busy mama! They're also a great way to use up the almond or coconut pulp that's left-over from making milk. I've never really followed a recipe when making these, but since a couple friends have been asking me for it, I finally decided to sit down and write it out, and now I'm ready to share! The perfect, filling snack for anytime of the day--I hope your whole family enjoys them as much as mine does! ***These will look "raw" when you first take them out of the oven, but they are NOT! They are fully cooked and will firm up once they set for 30 min., but are meant to have a rice-pudding-ish consistency*** Here you go, Alexis...


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