These Flourless Blender Muffins are an easy and healthy recipe made with only 6 clean ingredients. They're the perfect plant-based breakfast that's made in a Vitamix, can be prepared in about 5 minutes, and do not contain white flour, oil, or refined sugar!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Oil-Free | Grain-Free | Flourless | Paleo-Friendly | No Refined Sugar }
Prepare a muffin pan lined with standard-size muffin cups, then set aside.
Advanced Preparation - Coconut Milk
Place a 13.5-ounce container of full-fat coconut milk in the back of your refrigerator overnight. It will be ready when you take the can out and shake it and cannot hear the liquid moving inside. Depending on the temperature inside your home, you may be able to skip this step. Sometimes I use a can from my pantry shelf and the full-fat part is already solid.
Optional Step: Soak the cashews in filtered/purified water for 30-60 minutes. It will make them softer and easier to blend.
Prepare the muffins:
Remove the can of coconut milk from the refrigerator and scoop out only the hardened full-fat part, not the liquid. The top half should be hardened and the bottom half should be liquid. Save the liquid part to add to a smoothie!
Add the hardened full-fat coconut and cashews to a Vitamix and blend until is creamy and smooth.
Add the cacao powder, coconut sugar, and Himalayan salt and blend again until everything is mixed in well.
Add the add-in:
Remove the container from the base of the Vitamix, add in the chocolate chips and gently stir them into the muffin mixture by hand.
Take a spoonful out at a time and fill a standard size muffin cup about 3/4 full.
Optional: add extra chocolate chips to the top of the muffins.
Bake at 350 degrees Fahrenheit for approximately 35-40 minutes.
Remove from oven and let them cool completely before serving. They will be a little "soft" and "mushy" but will firm up after they cool off.
Store in an air-tight BPA-free container.
Notes
Cashews: Make sure you use "raw" cashews and not "roasted + salted". An optional step, if you have time, is to soak the cashews before adding them to your Vitamix. Soak them in filtered/purified water for about 30-60 minutes, then drain and rinse. This will make the cashews soft and the mixture extra smooth.Coconut Milk: Make sure you use "full-fat" coconut milk in a can, and not "light" or boxed coconut milk. The fat in the coconut milk will need to be hardened before adding to the muffin mixture, so add a can to your refrigerator the night before you want to make the muffins.Cacao Powder: This can be substituted with regular cocoa powder in the same amount.Coconut Sugar: You can substitute with your favorite unrefined granular sweetener.Chocolate Chips: I find the "mini" chocolate chips work better in this recipe than "standard-sized" chocolate chips since they are smaller, but either will work.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Cooling: It's very important to allow the muffins to completely cool before serving. They will be a little soft and mushy right out of the oven but will firm up after they cool off.Serving Size: This recipe will make approximately (9) standard-sized muffins. Nutritional information is for (1) muffin which is (1) serving.