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
Stir in the optional ingredients. I usually use blueberries because they're my daughter’s favorite.
Pour into silicone muffin trays--the silicone makes it easy to pop these guys out after they're cooked.
Bake for 40 minutes.
Once cooked, do not take them out of the tray. Let them rest for 30 min—this gives them a chance to firm up.
***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**
Note: Unlike regular muffins, these don’t rise and get a fluffy “top”. Actually, don’t even compare them to muffins.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only promote products that uphold to Modern Hippie Health and Wellness’s values.