Blender Lunch Muffins | Tasty and Hasty

Tasty and Hasty

Name: Blender Lunch Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: Crunch Easter Flatback Egg; Arm & Hammer Fridge-N-Freezer Baking Soda; Betty Crocker Sprinkles, Eggs & Flowers; Reich Family Kitchen Cocoa Bombs; Lucerne Yogurt, Nonfat, Black Cherry, Light; North Coast Organic Apple Sauce; Morton Iodized Salt, 26 Ounce; SUE BEE® Sea Salt Honey; O Organics Oats, Organic, Old Fashioned, Family Size; Chocolate Chip With Ghirardelli Chocolate; La Tourangelle French Infused Herbs De Provence Oil; Coconut; BOOST Very Vanilla; SIGNATURE SELECTS Baking Powder, Double Acting

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Blender Lunch Muffins

Serves 1210 mins prep20 mins cook

These flourless and sugarless muffins are perfect for school snacks! They are adaptable with toppings and easy to make, just blend the ingredients and bake. Ideal for picky eaters and can be stored for days.

0 servings

What you need

egg

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

sprinkles

cocoa powder

Lucerne Yogurt, Nonfat, Black Cherry, Light

cup yogurt

cup applesauce

pinch salt

cup honey

O Organics Oats, Organic, Old Fashioned, Family Size

cup oats

Chocolate Chip With Ghirardelli Chocolate

chocolate chips

La Tourangelle French Infused Herbs De Provence Oil

cup oil

coconut

tsp vanilla

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

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Instructions

1: Preheat oven to 350°F. Line a muffin tin with 12 liners.

2: Combine all ingredients (besides for topping) in a high powered blender. Blend until combined.

3: Pour mixture in muffin liners until 3/4 full. Top with favorite topping.

4: Bake for 18-20 minutes, or until a toothpick comes out clean.

5: Enjoy fresh for 24 hours or refrigerate for 3-4 days or freeze.

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