My Raspberry Oatmeal Blender Muffins are the perfect grab and go breakfast solution. They have a very short list of ingredients, are nothing but natural and are a filling, nutritious way to start the day.
I don’t know about you, but as Spring is setting in, I seem to get busier and busier! I think it’s all of that early morning sunlight.
We’ve been waking up early several mornings a week to go to a workout bootcamp, and a quick, healthy breakfast is definitely essential.
You all know how much I love my morning oatmeal, but some mornings that just isn’t realistic. So that’s when it dawned on me that I could combine my love of oatmeal into a simple muffin that you make in the blender…
YES! The blender!
You get that same great muffin texture because when you blend all of the ingredients, they become smooth (instead of a more highly textured baked oatmeal). But! I also have kept it uber simple by not adding any sugars or sweeteners.
I love to grab a few, pop them in the microwave and then smear on a little coconut oil and some brown sugar (just like oatmeal!). The possibilities are endless though, because these would be amazing with a bit of peanut butter or even some luscious lemon curd…which happens to be the next recipe I am going to share with you! Get excited!
These Raspberry Oatmeal Blender Muffins are the perfect grab and go breakfast and make packing snacks and lunches a breeze. You’ll never run out of the house without breakfast again if a batch of these are in your fridge!
- 1 ½ cups old fashioned oats (gluten free)
- 2 cups unsweetened almond milk
- 2 large eggs
- 1 large very ripe banana
- ½ cup fresh raspberries
- Preheat your oven to 350 degrees F. Line a muffin tin with paper liners and spray with nonstick spray (I used coconut oil spray).
- In a blender, combine the oats, almond milk, eggs and banana. Blend until smooth (I stopped mine while the oats were broken up very small and not completely blended away, but you can stop your whenever you please). Then, add the raspberries to the blender and pulse a few times to break them up and incorporate them without totally obliterating them.
- Pour the batter into your lined muffin tin. Bake the muffins for 20-25 minutes, or until they’re done when you stick a toothpick in one and it comes out clean. Let the muffins cool on a wire rack.
- I like to eat a few, smeared with coconut oil or butter and sprinkled with brown sugar!
- Keep muffins in the fridge in a zip-top bag for up to a week. Heat and eat as you run out the door!