Gluten Free Vegan Blender Muffins

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

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2.8 from 10 votes

Vegan Blender Muffins

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.

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