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Raspberry Oatmeal Blender Muffins

March 28, 2016 by Melissa

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.

Raspberry Oatmeal Blender Muffins // gluten free // treatswithatwist.com

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.

Raspberry Oatmeal Blender Muffins 3

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!

Raspberry Oatmeal Blender Muffins 2

Raspberry Oatmeal Blender Muffins 1

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!

Raspberry Oatmeal Blender Muffins
2016-03-27 17:00:59
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. (makes 12 muffins, 3-4 portions)
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Ingredients
  1. 1 ½ cups old fashioned oats (gluten free)
  2. 2 cups unsweetened almond milk
  3. 2 large eggs
  4. 1 large very ripe banana
  5. ½ cup fresh raspberries
Instructions
  1. Preheat your oven to 350 degrees F. Line a muffin tin with paper liners and spray with nonstick spray (I used coconut oil spray).
  2. 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.
  3. 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.
  4. I like to eat a few, smeared with coconut oil or butter and sprinkled with brown sugar!
Notes
  1. Keep muffins in the fridge in a zip-top bag for up to a week. Heat and eat as you run out the door!
By Melissa @ Treats With a Twist
Treats With a Twist https://www.treatswithatwist.com/
Note: this is not a sponsored post. It contains affiliate ads. Plain English: if you order from the link you clicked, it doesn’t affect you at all, I just get a few pennies from it. 

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Filed Under: Muffins, What's for breakfast? Tagged With: breakfast, dairy free, gluten-free, muffins, oatmeal, raspberry

About Melissa

I am a passionate gluten-free baker and blogger who has moved to Memphis, TN from Fayetteville, AR. I have two kiddos, two pups, and LOVE fitness, yoga, and finding new ways to stay sustainable and green in my home.

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Comments

  1. Taylor@Food Faith Fitness says

    March 28, 2016 at 7:12 pm

    Oatmeal and muffins? Yes please!

I'm Melissa! This is a space for gluten-free treats and eats, a more natural lifestyle, health and beauty, family travel and sustainability. I hope you stay awhile and enjoy!

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