Gluten Free Vegan Blender Muffins

A super easy Vegan Blender Muffin recipe

Break open one of these tender Gluten Free Vegan Blender Muffins hot out of the oven and you’d never guess they contain no flour, oil, or dairy products!

 Break open one of these tender Gluten Free Vegan Blender Muffins hot out of the oven and you'd never guess they contain no flour, oil, or dairy products! | theviewfromgreatisland.com

This idea of super quick, super healthy muffins made right in the blender is so enticing…I originally tried them as a lark, because the idea intrigued me, but the results were pretty amazing. This recipe turns out 12 perfectly domed fluffy muffins that remind me a little bit of the bran muffins I’ve been making for years, but without the dairy products or flour — it’s almost incredible!

Healthy and easy Gluten Free Vegan Blender Muffin recipe | theviewfromgreatisland

There’s a lot of room for experimentation with this concept. I tried different nuts, and different sweeteners, and I’ll continue to play with other combinations, but this batter is based on oats, nuts, and water. You can add regular, maple, or coconut sugar, and then some vanilla, salt, and baking soda. You fill your muffin cups right from the blender and they bake up in 25 minutes. Hot from the oven they are really wonderful.

Easy Gluten Free Vegan Blender Muffins | theviewfromgreatisland.com

So the takeaway from this is that muffins don’t need any flour to be ‘muffiny’, they don’t need oil to be moist, and they don’t need eggs to rise. We’re scaling back the concept of muffins to the bare bones…

Easy Vegan Blender Muffins recipe

This method is easy enough to do before you’ve had your first cup of coffee. Just blend and pour the batter straight into the muffin cups. Fill ’em right to the rim, they won’t overflow.

Making Gluten Free Vegan Blender Muffins

Looking for more gluten free baking recipes? My GLUTEN FREE TANGERINE CAKE is delicious and easy, and GLUTEN FREE THIN MINT COOKIES are a must!

This recipe was just slightly adapted from Eat Within Your Means


A super easy Vegan Blender Muffin recipe
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2.8 from 10 votes

Vegan Blender Muffins

Author Sue Moran

Ingredients

  • 3 cups certified gluten free rolled oats
  • 3/4 cup almonds or cashews
  • 1/2 cup granulated sugar of your choice I used brown sugar
  • 1 tsp vanilla extract or paste
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 2 cups water

Instructions

  • Set oven to 375F
  • Put all the ingredients into the blender, in the order that they are listed. Blend until everything is smoothly pureed.
  • Line a muffin tin with paper liners and fill the 12 cups right to the brim with the batter.
  • Bake for about 25 minutes until the muffins are puffed and done in the center, you can test with a toothpick.
  • The muffins are best eaten warm.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

notes:

  • I tried walnuts and hazelnuts, but found almonds worked best.
  • I did try adding raisins but found that the muffins were too dense.
  • Make sure you cook them long enough, they are moist!
  • I think they’re best warm, so zap leftovers in the microwave for a few seconds.

 

Thanks for pinning these Gluten Free Vegan Blender Muffins!

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26 Comments

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  • Reply
    Maureen
    April 20, 2018 at 6:56 pm

    Using a blender is such a good idea. This recipe is simple enough for those of us who don’t bake/cook much.

  • Reply
    Kathryn Chapa
    March 27, 2018 at 7:50 am

    I love these! But I find them a bit gummy with the oatmeal.
    If I wanted to use all purpose wheat flour how many cups should I use?
    Thanks!

  • Reply
    Kathy Elsner Sehgal
    May 30, 2016 at 8:54 am

    Looks so good have you tried adding chocolate chips to them? I guess at the end stirred through the batter? My husband loves chocolate chips in muffins!

    • Reply
      Sue
      May 30, 2016 at 9:24 am

      I haven’t tried chocolate chips Kathy, and yes, you would stir them in at the end. I would just caution you not to use too many, because i think that might weigh them down. Good luck!

  • Reply
    Cathy
    May 22, 2016 at 2:43 pm

    This came at the right time for me, since recently giving up gluten, plus so easy! Made them this afternoon and it was great to lick the spoon and no worries:-). I think mine should have stayed in the oven a couple of minutes longer, but tasty and good with that non vegan butter.

    • Reply
      Sue
      May 22, 2016 at 2:46 pm

      Thanks Cathy! I had mine with non-vegan butter too, yum 😉

  • Reply
    Laura | Tutti Dolci
    May 20, 2016 at 1:47 pm

    A warm buttered muffin is exactly what this dreary and gray Friday afternoon needs. I’m more than ready for my coffee break 🙂

  • Reply
    Sara
    May 19, 2016 at 2:29 pm

    I love the styling on these photos with the muffins in the blender! I’ve actually never made blender muffins before, clearly I’m missing out!

  • Reply
    Robyn @ Simply Fresh Dinners
    May 19, 2016 at 4:38 am

    Such a great recipe, Sue. And love the idea of throwing these together first thing in the morning.It’s nice to have a vegan recipe to serve when you have a house full of visitors so that you don’t have to worry about food issues. Love your pic with the muffins in the blender – very eye-catching!

  • Reply
    Adina
    May 18, 2016 at 11:58 pm

    Lovely, I can make these in my Thermomix and have nothing else to clean afterward. I suppose taking regular rolled oats won’t matter, gluten is not an issue for me?

    • Reply
      Sue
      May 19, 2016 at 8:19 am

      Yes, absolutely, regular oats are great! Have fun with this Adina…

  • Reply
    Vicki Bensinger
    May 18, 2016 at 2:32 pm

    Talk about easy and they sound tasty too! I love that you piled them in your blender for a photo shoot – cute idea!

    • Reply
      Sue
      May 19, 2016 at 8:24 am

      Thanks Vicki!

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