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  • April 15, 2024 1 min read


    By Sarah Stewart

    Gluten-free double chocolate blender muffins! Ultra fluffy, fudgy, and moist (our buzz words, if we’re being honest), and just as delicious by morning as they are by midnight. (Pro tip: serve warm with a scoop of vanilla ice cream for a nice lil nightcap! 



In a blender or food processor, process oats until very fine. Add remaining ingredients except chocolate chips and blend until smooth. Stir in chocolate chips.
    2. Preheat oven to 400°F. Line 2 12-count muffin tins with paper liners or spray with nonstick spray.
    3. Spoon into muffin cups, filling about ¾ full. Bake for 15-18 minutes. Set on a wire rack to cool completely before storing.


      Meet Sara Stewart:

      Sara Stewart, MS CHES, is a nutritionist, health educator, and recipe developer passionate about inspiring others to live their healthiest lives. She shares easy meal ideas and lifestyle tips on her Instagram page, and helps brands increase digital engagement through imagery and community building. Sara is an avid runner, traveler, and coffee shop-goer. 

      You can find her recipes on Instagram at @sara.haven


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