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If there's one thing more exciting than presents on Christmas morning, it's a warm, freshly baked treat right out of the oven. But who can deal with that hassle when there are piles of wrapping paper around? These muffins get their name from the super-simple batter, which comes together inside a standard blender: no fuss, no muss. Then you just pour it into a muffin tin, and let everyone customize their own by pressing various toppings into their muffin cups. Plus, this recipe is gluten-free (as long as your oats are certified as such), so everyone can go crazy over these. And if you have to make more—and more—batches, no worries: They only take a few minutes.
Christmas Morning Blender Muffins (Gluten-Free)
Recipe and photos by Rachel Johnson.
1 ripe banana, peeled
1 large egg
½ cup Greek yogurt
3 tablespoons maple syrup
2 tablespoons milk (or alternative, such as almond)
1 teaspoon baking powder
½ teaspoon vanilla
1 cup old fashioned oats
Preferred toppings (See below)
Preheat oven to 350°F and grease a six-count muffin tin with butter (or nonstick spray); dust with flour.
In a blender, combine banana, egg, yogurt, maple syrup, milk, baking powder and vanilla. Blend until smooth. Add oats and blend on high until smooth, about 5 minutes.
Pour batter into each muffin cup about ¾ way full. Add toppings (ideas below) and bake for 15-18 minutes, or until tops are solid to the touch. Let cool (muffins will sink) and serve immediately.
Topping ideas: You don’t have to stir the topping ingredients in completely, but make sure they're gently pressed into the batter. As the muffins bake and the batter rises, the toppings will sink down into the muffin towards the end. Try these combos: Chopped apple, slivered almonds and cinnamon; or chocolate chunks and orange zest; or cranberry, crystallized ginger and turbinado sugar. Enjoy!