High Protein Double Berry Blender

If you’re on the lookout for a delicious and nutritious breakfast or snack that the whole family will love, you’ve come to the right place. This quick and easy recipe for allergen-free High Protein Double Berry Blender Muffins are not only simple to  to make, but also packed with flavor and body-boosting nutrients. 

If you’re new to the world of blender muffins, they’re a game-changer for busy families. Quick to prepare, minimal cleanup, and easily customizable, it’s a fantastic baseline breakfast recipe to tuck in your back pocket for those extra hectic seasons of life. So grab your blender, your All American Granola (for the perfect crumbly muffin topper), and let’s get cooking!

What You'll Need...

For the Muffins:

• 1 cup rolled oats (gluten-free if needed)
• 1 ripe banana
• 1 cup unsweetened applesauce
• 1/2 cup almond milk (or any non-dairy milk)
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mixed berries (fresh or frozen; blueberries and raspberries work great!)

For Topping:

• 1 cup All American Granola

What You'll Do...

1. Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or greasing it lightly.
2. In a blender, combine the rolled oats, banana, applesauce, almond milk, maple syrup, vanilla extract, baking powder, baking soda, and salt. Blend until smooth and creamy. This will be your muffin batter!
3. Once the batter is blended, gently fold in the mixed berries. If you’re using frozen berries, there’s no need to thaw them first; just add them straight to the batter.
4. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
5. Sprinkle a generous amount of All American Granola on top of each muffin. This will add a delightful crunch and extra flavor!
6. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack. Enjoy them warm or store them in an airtight container for a quick snack throughout the week!