Cherry Crunch Blender Muffins
Servings 12 muffins
Ingredients
- Topping
- 1 1/2 cups rolled oats
- 1/2 cup sliced almonds
- 1/4 cup coconut palm sugar or dark brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon almond extract
- pinch of salt
- 2 tablespoons coconut oil melted
- 1 large egg white optional, see above
- Muffin
- 1/2 cup almond milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 small to medium ripe bananas peeled
- 2 tablespoons coconut oil
- 2 1/2 cups rolled oats
- 1/3 cup coconut palm sugar or dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup pitted and quartered fresh cherries
Instructions
- Preheat your oven to 375 degrees.
- Line a muffin pan with paper liners (see Notes).
- In a small bowl, combine the topping ingredients and mix until combined. Set aside.
- In your blender, combine all of the muffin ingredients in the order listed, except the cherries. Blend on medium high speed for 35 to 40 seconds or until smooth and well blended. Remove the blender pitcher from the base.
- Add the chopped cherries and mix in lightly with a spoon or spatula. Pour the mixture into the muffin tins about 2/3 full.
- Top each muffin with about 2 tablespoons of the topping mixture. Press the topping into each muffin a bit.
- Bake for 15 minutes or until a toothpick inserted into the center comes out mostly clean.
- Allow to cool in the tins for about 3 minutes, then cool completely on a wire rack.
Notes
I love using parchment paper to line the tins for these muffins. They come up over the sides enough to be able to load that yummy topping on! To make them, simply cut parchment paper into 5 inch squares. Push each square into the tin with your fingers or with a narrow cup or bottle, then fill. If you are using regular muffin liners, you may need to reduce the amount of topping