Chocolate chip blender muffins! Super easy, made with oats, dairy free yogurt and a few other ingredients. Does it even matter when you can just throw them all into your blender!
These muffins couldn’t easier. They’re light, tender, fluffy, and you definitely wouldn’t know they were vegan. Basically they aren’t sticky in the middle and have a lovely light crumb.
I went with chocolate chips but you could opt for blueberries or some raisins and seeds for a bit of a trail mix twist.
I created a little IGTV video to show you just how easy they are to make. The only additional recommendation is to use a spatula to remove the batter from the blender… there is nothing worse than loosing batter or nut butter to your blender and a spatula is key to getting almost every last drop!
Blender Chocolate Chip Muffins
Print RecipeIngredients
- 1 tbsp milled flaxseed + 3 tbsp water
- 160g dairy free yogurt, I used Nush Natural Almond yogurt*
- 70g coconut sugar or brown sugar
- 40g coconut oil or vegan butter melted, regular butter is fine if you're not vegan
- 45ml almond milk or non dairy milk of choice
- 140g oats, gluten free if necessary
- 1 tsp baking powder
- 60g mini dark chocolate chips
Instructions
Preheat oven to 180C (350F).
Blend together all ingredients except for the chocolate chips in a high speed blender (a food processor should work too).
Start with the wet ingredients first.
Once smooth stir in chocolate chips.
Divide between 6 muffin liners in a muffin tray.
Bake for 18 - 22 minutes; until a toothpick comes out clean. Mine were ready at 18 minutes.
Notes
*If your yogurt is a bit thicker you may need to add a touch more non dairy milk. I haven't tested these with dairy yogurt.
