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
Vegan Blender Muffins
Ingredients
- 3 cups certified gluten free rolled oats
- 3/4 cup almonds, or cashews
- 1/2 cup granulated sugar, or brown sugar
- 1 tsp vanilla extract, or vanilla bean paste
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 cups water
Instructions
- Set oven to 375°F.
- 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.
Nutrition
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!
Using a blender is such a good idea. This recipe is simple enough for those of us who don’t bake/cook much.
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!
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!
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!
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.
Thanks Cathy! I had mine with non-vegan butter too, yum 😉
A warm buttered muffin is exactly what this dreary and gray Friday afternoon needs. I’m more than ready for my coffee break 🙂
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!
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!
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?
Yes, absolutely, regular oats are great! Have fun with this Adina…
Talk about easy and they sound tasty too! I love that you piled them in your blender for a photo shoot – cute idea!
Thanks Vicki!