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 375ยฐF.
- 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.
This 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!
I totally adore the idea of using blender to make these muffins! They look awesome, Sue.
This 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!
Love the idea of blender muffins and sounds like a great option for anyone avoiding gluten/dairy etc!
Great idea! I have to make these for my Mom, who is both lactose and gluten intolerant! Thanks for the inspiration!
it’s pretty amazing to me that throwing together those ingredients can make an actual muffin — hope your Mom enjoys them Beth!
I 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!
Thanks Andrea —the combination makes them really hearty.
Mmm, muffins. Never made them in a blender, though. Love the idea — SO creative. And tasty. ๐ Thanks!
Great idea to break down the oats in the muffin. Gonna have to try this out!
I 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!
Love the idea of making muffin batter in the blender, I do this for banana cake but not thought to add oats!
A blender banana cake sound great ๐