Easy Pumpkin Chocolate Chip Blender Muffins (Gluten Free)
INGREDIENTS
- 2 cups old-fashioned rolled oats (gluten free, if needed)
- 1 cup canned pumpkin puree
- ¾ cup plain Greek yogurt or sour cream
- ⅓ to ½ cup pure maple syrup or honey, or a mix of both
- 2 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup chocolate chips, optional
- 1/2 cup chopped nuts, i love pecans, optional
INSTRUCTIONS
- Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners. Set aside.
- In a blender (or food processor), process the oats a minute or two until they are ground to the consistency of coarse flour.
- Add the remaining ingredients, except the chocolate chips and nuts if using, and process until combined, scraping down the sides of the blender jar as needed.
- Stir in the chocolate chips, if using.
- Scoop the batter into the prepared muffin tin and bake for 15-18 minutes until the top of a muffin springs back lightly to the touch. If you want to get fancy, you can add a sprinkle of oats on top before baking.
- Let the muffins cool for a few minutes in the pan before transferring to a wire rack. They keep well for several days at room temperature (in a sealed bag or container) and freeze great, too.
BREAKFAST BROWNIES WITH CHEESECAKE FROSTING
(MAKES 4 SERVINGS, 2 BROWNIES EACH) TOTAL TIME: 45 MIN. PREP TIME: 10 MIN. + 10 MIN. TO COOL COOKING TIME: 25 MIN.
Ingredients
Nonstick cooking spray
6 large eggs
2 large ripe bananas
¾ cup canned black beans, drained, rinsed
½ cup unsweetened cocoa powder
2 tsp. pure vanilla extract, divided use
1½ tsp. baking powder
1 ⁄3 cup semisweet chocolate chips
¾ cup reduced-fat (2%) cottage cheese
10 drops liquid stevia
1. Preheat oven to 350.
2. Lightly coat an 8 x 8-inch baking dish with spray; set aside.
3. Add eggs, bananas, beans, cocoa powder, 1 tsp. extract, and baking powder to a blender; cover. Blend until smooth.
4. Pour mixture into prepared baking dish; sprinkle evenly with chocolate chips. Set aside.
5. Rinse blender; add cottage cheese, remaining 1 tsp. vanilla extract, and liquid stevia. Cover; blend until very smooth.
6. Slowly pour cottage cheese mixture onto chocolate mixture in rows until most of the surface is covered. Use a butter knife to marble brownies by dragging knife in straight lines from left then top to bottom.
7. Bake for 25 minutes, or until center is set and a toothpick inserted comes out clean. Let cool 10 minutes before slicing.
8. Cut into 8 pieces; serve immediately, or store refrigerated in an airtight container for up to 4 days.
Recipe from Beachbody's 2B Mindset
These are fun for all ages!
Coconut Oatmeal
Ingredients
* 2 1/2 cups So Delicious Vanilla coconut milk or canned coconut milk
* 1 cup old-fashioned oats
* 1 Tsp. coconut oil or coconut butter
* 1 TBSP coconut sugar or to taste
* 1/2 C shredded coconut
* 1/4 tsp. ground cinnamon (optional)
* 1 tsp vanilla extract
* 1 tsp coconut extract * pinch of salt
Instructions
1. In a small saucepan, bring coconut milk to a slow simmer over medium heat.
2. Stir in oats, sugar, extracts, & coconut and bring the mixture back to a simmer and let simmer for 10 minutes, uncovered, stirring occasionally.
3. Remove the saucepan from the heat, cover, and let rest for 5 minutes.
4. Stir in coconut oil (or coconut butter), cinnamon, and salt. Serve immediately with desired toppings. We love mini chocolate chips and extra coconut