Candy Cane Blender Muffins
Candy Cane Blender Muffins
Get ready for some deliciously festive fun with these Candy Cane Blender Muffins! Perfect for holiday gatherings or cozy winter breakfasts, these muffins are not only easy to whip up but also filled with the classic flavor of peppermint and chocolate.
Imagine waking up to the invite of minty sweetness wafting through your kitchen—these colorful treats will have everyone enjoying a delightful holiday morning!
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Servings: 12 muffins
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 150
- Protein: 4g
- Carbohydrates: 23g
- Fat: 5g
- Fiber: 2g
- Sugar: 6g
- Sodium: 150mg
Why I Love This Candy Cane Blender Muffins
I absolutely adore these Candy Cane Blender Muffins because they embody everything festive! The vibrant red and white from the crushed candy canes adds a splash of holiday cheer, making them perfect for any celebration.
Plus, the fact that they come together in a blender means less mess and more time for fun! They’re naturally sweetened with banana and Greek yogurt, which makes them a wholesome treat that’s still indulgent.
Whether it’s a busy weekday morning or a holiday brunch, these muffins bring a smile with every bite.
Ingredients
1 cup rolled oats,
1 ripe banana,
2 large eggs,
1/2 cup Greek yogurt,
1/2 cup milk,
1/2 cup sugar,
1 teaspoon baking powder,
1/2 teaspoon baking soda,
1/4 teaspoon salt,
1/2 teaspoon peppermint extract,
1/2 cup crushed candy canes,
1/2 cup chocolate chips (optional)
How to Make Candy Cane Blender Muffins
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and make cleanup a breeze.
Step 2: Blend the Ingredients
In a blender, combine the rolled oats, banana, eggs, Greek yogurt, milk, sugar, baking powder, baking soda, salt, and peppermint extract. Blend until you achieve a smooth consistency. The oats will create a lovely, fluffy texture in the muffins!
Step 3: Add the Fun Stuff
Using a spatula, gently fold in the crushed candy canes and chocolate chips (if desired). This extra layer of flavor makes these muffins incredibly festive!
Step 4: Fill the Muffin Tin
Pour the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows space for the muffins to rise beautifully while baking.
Step 5: Bake Until Perfect
Place the muffin tin in the oven and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly during this time!
Step 6: Cool and Enjoy
Once baked to perfection, allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. Enjoy your festive Candy Cane Blender Muffins warm or at room temperature!
Tips & Variations
- Serving Warm: These muffins are delicious served warm with a pat of butter on top or a drizzle of honey!
- Make It Gluten-Free: Replace rolled oats with certified gluten-free oats to make these muffins suitable for gluten-sensitive friends.
- Sweetness Swap: For a lower-sugar option, reduce the sugar to 1/3 cup or use a sugar substitute that measures like sugar.
- Minty Twist: Add a handful of fresh mint leaves for a burst of natural flavor and a pop of green.
Delicious Variations
- Pumpkin Spice Muffins: Swap the peppermint for pumpkin spice for another cozy treat!
- Banana Chocolate Chip Muffins: Ditch the candy canes and add extra chocolate chips for an indulgent option.
- Blueberry Oat Muffins: Replace the peppermint with vanilla and fold in fresh blueberries for a spring twist.
- Carrot Cake Muffins: Incorporate shredded carrots and spices for a delightful carrot cake-inspired breakfast treat.
Serving Suggestions for Candy Cane Blender Muffins
These muffins shine brightest when served warm—ideal for a festive breakfast or brunch gathering. Pair them with a hot cup of cocoa or a cozy chai tea for a delightful holiday experience.
For an added touch, consider serving alongside a light cream cheese frosting or yogurt dip to complement the sweetness and minty flavors.
They also make a joyous addition to any holiday dessert table alongside a classic gingerbread cookie recipe!
Storage and Leftovers
To keep your Candy Cane Blender Muffins fresh, store them in an airtight container at room temperature for up to three days. If you’d like to keep them longer, they freeze beautifully!
Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh in the freezer for up to three months.
Simply thaw at room temperature or pop them in the microwave for a few seconds when you’re ready to enjoy!
Helpful Questions
Can I use a different type of milk?
Yes! You can use almond milk, oat milk, or any plant-based milk of your choice.How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs, not wet batter.Can I make these muffins ahead of time?
Absolutely! You can bake them a day or two in advance and store them in an airtight container.What if I don’t have peppermint extract?
You can omit it or use vanilla extract for a delicious twist, though it won’t have the signature peppermint flavor.Can I double this recipe?
Yes! Simply increase the ingredients proportionally and bake the muffins in batches if your oven can’t accommodate them all at once.
Candy Cane Blender Muffins
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Festive Candy Cane Blender Muffins filled with the classic flavor of peppermint and chocolate, perfect for holiday gatherings.
Ingredients
- 1 cup rolled oats
- 1 ripe banana
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed candy canes
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a blender, combine the rolled oats, banana, eggs, Greek yogurt, milk, sugar, baking powder, baking soda, salt, and peppermint extract. Blend until smooth.
- Gently fold in the crushed candy canes and chocolate chips using a spatula.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool for a few minutes, then transfer them to a wire rack.
Notes
These muffins are delicious served warm with butter or honey. For gluten-free, use certified gluten-free oats.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
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