Double Chocolate Orange Blender Muffins

This post was originally supposed to be posted before Easter, but I ran into a few issues that I did not count on. Oh well, these tasty muffins are not only good for Easter brunch! 🙂

The main reason this is such a late post is that I was making and editing my first cooking video with Adele. Let me tell you… that was a bit more complicated than I expected it to be. I had a picture in my mind of how I wanted it to look. I kid you not, I went through three different (free) editing programs and it still does not look the way I envisioned. It probably does not help that I gave myself a very unrealistic deadline to be done by… oh well, ha. Let’s just say the video is done, but not done to my liking. I will probably redo it because it will bother me, haha.

I will have to do more research on what video editors to use and possibly spend a little money to get a good one if I get good feedback from this one.

This recipe “tutorial” is more for entertainment purposes rather than educational. While having an almost 3-year-old in the kitchen is heaps of fun, as you can imagine it takes longer than normal to do simple tasks. There isn’t much edited out of this video, so I think that under 15 minutes (plus baking time) to make muffins from scratch is pretty dang good with a toddler helping out. Imagine how fast YOU could do it without the “help” of a toddler 😛

Adele had a BLAST baking these with me. Getting messy is always fun 🙂

I am super excited to share this with you and I hope you have as much fun watching it as I did making it!

As usual, I also took pictures for a step by step process (although there aren’t many steps) if that is something that helps you out when trying new recipes.

Start by preheating your oven to 375 degrees. Spray muffin pans with baking spray or line with paper.

Add all liquid ingredients into the blender:

• juice of 2 oranges
• zest of 2 oranges
• 1/4 cup pure maple syrup
• 1/4 cup honey
• 1/4 cup vanilla almond milk
• 2 eggs
• 1 tablespoon vanilla extract
• 2 ripe bananas
• 1/2 cup almond butter

Then, add all of your dry ingredients (minus the chocolate chips):

• 2 1/4 cup rolled oats
• 1/4 cup dark chocolate cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Next, blend for about 30 seconds. You may have to scrap the sides once until you get a smooth consistency. The oats will not become a powder though, so keep that in mind.

Then stir in the half cup of dark chocolate chips.

Lastly, pour into prepared muffin cups until about 3/4 full and bake for about 20 minutes, or until a toothpick inserted only has a small number of crumbs when pulled out.
If you watched the video you can see that all of my cups were filled to different levels, but they were all more than 3/4 full and turned out fine. I just had to adjust the cooking time a bit.

I mention in my video that I prefer to use Mexican vanilla. This is true for all my recipes now! A friend gifted me two bottles and I’m already on my second one. It really brings more depth of flavor to everything. I HIGHLY recommend it.

Print Recipe

Double Chocolate Orange Blender Muffins

These muffins are processed sugar and flour free, but you would never guess! They are great for breakfast, a snack or even dessert!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: blender, chocolate, dessert, easy, muffins, no flour, orange, snack

Ingredients

• juice of 2 oranges
• zest of 2 oranges
• 1/4 cup pure maple syrup
• 1/4 cup honey
• 1/4 cup vanilla almond milk
• 2 eggs
• 1 tablespoon vanilla extract
• 2 ripe bananas
• 1/2 cup almond butter
• 2 1/4 cup rolled oats
• 1/4 cup dark chocolate cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips plus some for on top on muffins

Instructions

• Preheat the oven to 375°F, then paper line or grease a muffin tin and set aside.
• Combine all of the ingredients (adding wet ingredients first, except chocolate chips) in a blender and blend for about 30 seconds, or until smooth batter forms. Add the chocolate chips to the blender and gently stir together by hand. 
• Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Place them in the oven and cook for 20 minutes, or until light golden brown. Cooking time may vary depending on your oven. Let cool for 10-15 minutes, then enjoy!

Notes

Store leftovers in an airtight container for up to 4 days.