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!
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!
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.
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…
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.
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
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.
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!
26 Comments
Maureen
April 20, 2018 at 6:56 pmUsing a blender is such a good idea. This recipe is simple enough for those of us who don’t bake/cook much.
Kathryn Chapa
March 27, 2018 at 7:50 amI 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!
Kathy Elsner Sehgal
May 30, 2016 at 8:54 amLooks 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!
Sue
May 30, 2016 at 9:24 amI 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!
Cathy
May 22, 2016 at 2:43 pmThis 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.
Sue
May 22, 2016 at 2:46 pmThanks Cathy! I had mine with non-vegan butter too, yum ;)
Laura | Tutti Dolci
May 20, 2016 at 1:47 pmA warm buttered muffin is exactly what this dreary and gray Friday afternoon needs. I’m more than ready for my coffee break :)
Sara
May 19, 2016 at 2:29 pmI 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!
Robyn @ Simply Fresh Dinners
May 19, 2016 at 4:38 amSuch 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!
Adina
May 18, 2016 at 11:58 pmLovely, 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?
Sue
May 19, 2016 at 8:19 amYes, absolutely, regular oats are great! Have fun with this Adina…
Vicki Bensinger
May 18, 2016 at 2:32 pmTalk about easy and they sound tasty too! I love that you piled them in your blender for a photo shoot – cute idea!
Sue
May 19, 2016 at 8:24 amThanks Vicki!
Nancy
May 18, 2016 at 12:17 pmThis recipe, just like all of yours, looks amazing! Can’t wait to try it. And WHAT, pray, is that gorgeous blender you photographed? Having beautiful kitchen utensils is one of the pleasures of cooking too! Thanks so much Sue, for many wonderful moments in the kitchen!
Angie@Angie's Recipes
May 18, 2016 at 11:25 amI totally adore the idea of using blender to make these muffins! They look awesome, Sue.
Tricia @ Saving room for dessert
May 18, 2016 at 10:49 amThis is crazy wonderful Sue! I love that you used the blender and with just a few ingredients, there is no excuse not to make these on a regular basis! Did you try refrigerating or freezing any? Just wondering if they can be rewarmed in the microwave (once I get one again)? Brilliant recipe!
Jennifer @ Seasons and Suppers
May 18, 2016 at 9:49 amLove the idea of blender muffins and sounds like a great option for anyone avoiding gluten/dairy etc!
Beth @ Binky's Culinary Carnival
May 18, 2016 at 9:34 amGreat idea! I have to make these for my Mom, who is both lactose and gluten intolerant! Thanks for the inspiration!
Sue
May 18, 2016 at 9:41 amit’s pretty amazing to me that throwing together those ingredients can make an actual muffin — hope your Mom enjoys them Beth!
Andrea @ Cooking with Mamma C
May 18, 2016 at 9:31 amI might have to have my cup of coffee first, but I’d love to try making these muffins! I’ve made a similar GF recipe using oats, but without the addition of nuts. I love that there’s some protein here. Nice recipe!
Sue
May 18, 2016 at 9:43 amThanks Andrea —the combination makes them really hearty.
John/Kitchen Riffs
May 18, 2016 at 9:18 amMmm, muffins. Never made them in a blender, though. Love the idea — SO creative. And tasty. :-) Thanks!
Derek @ Dad With A Pan
May 18, 2016 at 8:55 amGreat idea to break down the oats in the muffin. Gonna have to try this out!
Shinee
May 18, 2016 at 8:40 amI love simple recipes with minimal dishes!! (And I’m the weird one who likes to do dishes!) Haha Your muffins look amazing. I can’t believe they don’t have any flour, eggs and oil!
Kavey
May 18, 2016 at 7:54 amLove the idea of making muffin batter in the blender, I do this for banana cake but not thought to add oats!
Sue
May 18, 2016 at 8:10 amA blender banana cake sound great :)