In one of my monthly Favorite Things posts, I mentioned the Flourless Banana Blender Muffins recipe from the Chocolate Covered Katie blog. I’m obsessed with them and I can’t recommend trying Katie’s recipe highly enough. These fudgy chai blender muffins with a vanilla glaze are my twist on her original delicious muffins.
The one (non) issue for me with the original recipe is that I seriously eat the entire batch in one day. Something about the added chai spice of today’s version makes it a lot easier to have just one or two and then be done. Don’t get me wrong—these chai blender muffins are DELICIOUS—but it’s like comparing chocolate chip cookie dough to gingerbread cookie dough. I’m satisfied with a finger lick of the latter. I could eat the entire bowl of the former.
The vanilla glaze drizzle is totally optional. These are delicious with or without it. The glaze is a nice touch when you plan to eat these as a healthier dessert, but if you want them for breakfast or a make-ahead snack, you could definitely skip it.
Ingredients
- 1 medium banana (over-ripe)
- 1 can white beans
- 1/2 cup quick oats
- 1/4 cup peanut butter
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 tsp ginger
- 1/2 tsp cardamom
- 1/4 tsp allspice
- 1/4 tsp ground cloves
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Optional Vanilla Glaze:
- 1/2 cup powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1 tbsp almond milk
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin (you can also oil if you don't have tin liners on hand)—you'll need 8-9.
- Drain, thoroughly rinse, and pat dry the beans. Place all muffin ingredients in a blender or food processor and combine until smooth.
- Fill the muffin tins about 3/4 the way with the muffin batter.
- Bake for 16-20 minutes. Let sit for 20 minutes before enjoying. If you're going to add the vanilla glaze, mix the three ingredients together in a bowl (add small amounts of the almond milk at a time, you may not need the full tsp) and wait until muffins are fully cooled to drizzle it on or else it'll just drip off.
If you’re expecting the fluffy, bready texture of a traditional muffin, know that these are a bit different. The tops will have a satisfying hardness to them while the insides with be dense and fudgy. I can’t get enough of the texture!
If you give these a try, let me know what you think! And be sure to check out Chocolate Covered Katie for the original recipe.
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Hey there! I'm Nicole, a group fitness instructor, healthy lifestyle blogger (you probably figured that one out by now) and Certified Personal Trainer living in Boston, MA.
