Better-Than-A-Muffin Muffins

Better Than a Muffin Muffin

These ‘muffins’ are a staple in our house. My husband grabs them for breakfast on his way out the door, and my one-and-a-half year old daughter LOVES them (if they’re fresh she can easily polish-off 2 mini and 1 regular sized.)  I’m hesitant to even call them muffins because the only thing they really have in common is the muffin tins in which they are cooked in—these are much more moist, delicious, nutritious, and gluten-free!

This recipe could not be easier to execute, and takes about 5 minutes to whip up once you’ve gathered the ingredients—perfect for the busy mama! They’re also a great way to use up the almond or coconut pulp that’s left-over from making milk.

I’ve never really followed a recipe when making these, but since a couple friends have been asking me for it, I finally decided to sit down and write it out, and now I’m ready to share! The perfect, filling snack for anytime of the day–I hope your whole family enjoys them as much as mine does!

***These will look “raw” when you first take them out of the oven, but they are NOT! They are fully cooked and will firm up once they set for 30 min., but are meant to have a rice-pudding-ish consistency***

Here you go, Alexis…

Print Recipe
Better-Than-a-Muffin Muffins
Delicious, nutritious and gluten-free, mock-muffins that the whole family will enjoy!
Prep Time 7 minutes
Cook Time 40 minutes
Servings
Muffins
Ingredients
Prep Time 7 minutes
Cook Time 40 minutes
Servings
Muffins
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. Put all ingredients in a blender (expect whatever optional ingredients you’re using) and blend until smooth—about 30 seconds. It should be about the same consistency as pancake batter
  3. Stir in the optional ingredients. I usually use blueberries because they're my daughter’s favorite.
  4. Pour into silicone muffin trays--the silicone makes it easy to pop these guys out after they're cooked.
  5. Bake for 40 minutes. 
  6. Once cooked, do not take them out of the tray. Let them rest for 30 min—this gives them a chance to firm up.
  7. ***These will look "raw" when you first take them out of the oven, but they are NOT! They are fully cooked and will firm up once they set for 30 min., but are meant to have a rice-pudding-ish consistency**
Recipe Notes

Note: Unlike regular muffins, these don’t rise and get a fluffy “top”.  Actually, don’t even compare them to muffins.

 

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5 comments on “Better-Than-A-Muffin Muffins

  1. I’m not sure what I did wrong but theses muffins were brown on the outside and raw on the inside after 40 minutes in the over. So I put them in the oven for another 10 minutes at 350 and they just gor browner on the outside and still raw onthe inside. I put all the ingredients exactly listed in my food processor , folded in the blueberries. I had to throw them out and am disppointed because of all the wasted ingredients 🙁

    1. You did nothing wrong! That is how they come out of the oven, you have to let them “set” for 30 minutes, like it says in the recipe. They firm up but still have a rice-pudding like consistency. They actually were completely cooked, and I’m sorry that you had to throw them away…if you look in the garbage today, you’ll have perfectly good muffins. I tried to mention in the postthat these are not comparable to muffins. Hope you’ll give another chance!

    2. Thank you for your comment, I just updated the post trying to stress the fact that although these appear raw at first, they are not.

    3. I’m sorry to hear you threw them out! They are supposed to be like that did you let them sit for 30 minutes after? I’ve now made 2 batches and they do have sort of a rice pudding-like consistency on the inside. The only thing they have in common with muffins is the shape, they don’t have a muffin like consistency. Both mine tasted amazing I am doing another batch right now, I encourage you to try again you are doing everything right, just let them cool for 30 mins or so after to firm up, they will be soft in the middle but thats how they are supposed to be 🙂 .. Thanks Carly for the recipe!

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