So on Sunday I went on a giant meal-prep spree! This included an amazing banana bread baked oatmeal that I’ve been eating all week, hard-boiling some eggs, soaking and cooking chickpeas, roasting veggies, making the rice and ground turkey for last night’s burrito bowls, and baking these muffins. Why don’t I make muffins on Sundays anymore? Why?
There is nothing easier than making these muffins. You make these in the blender! You throw everything except the cherries into the blender, run it until it’s smooth, and then stir in the cherries. For those who haven’t check out this loaf I made, you know that I ended up with about a zillion tart cherries and I pitted them and it took forever. And then I gave up and just chucked some of them in the freezer bags with the pits still in. So then I had to take out all the pits when the cherries were still frozen. I’m also on a mission to use up the hilarious number of bananas that are in the freezer, so bananas went in both this and my baked oatmeal this week.
These muffins are dairy-free, since it uses almond milk. They are peanut-free, and can be gluten-free if you use gluten-free oats. There’s also no oil or butter, the only fat is from the almond butter.
This recipe make 12 muffins, like any reasonable muffin recipe does.
- 1 1/2 cups oats
- 1/4 cup almond butter
- 2 bananas
- 1/4 cup unsweetened almond milk
- 1/4 cup honey
- 2 eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pitted tart cherries (or your favourite more common normal berry)
- Preheat the oven to 400 F. Line your muffin tin with paper liners or grease it well.
- Combine all ingredients, except the cherries in a blender and blend until smooth.
- Stir in the cherries. Pour into muffin tin and bake 30 minutes or until a toothpick stuck in the middle comes out clean.