These gluten-free muffins use finely ground rolled oats in place of flour. That gives the fruit- and nut-studded muffins a tender texture and fluffy crumb. To make the muffins even easier, everything is combined in the blender so you can blend, pour, bake and enjoy. Source:, February 2019

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

  • Pulse oats in a blender until finely ground. Add cinnamon, baking powder, baking soda and salt; pulse once or twice to blend. Add eggs, applesauce, brown sugar, oil and vanilla; puree until smooth. Stir in carrot, currants (or raisins) and nuts. Fill the prepared muffin cups (they will be full). Sprinkle with coconut, if desired.

  • Bake the muffins until a toothpick inserted in the center comes out clean, 16 to 19 minutes. Cool in the pan on a wire rack for 10 minutes, then turn out to cool completely.


Tip: People with celiac disease or gluten sensitivity should use oats labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Equipment: 24-cup mini muffin tin

Nutrition Facts

159 calories; 6.2 g total fat; 0.9 g saturated fat; 31 mg cholesterol; 137 mg sodium. 151 mg potassium; 24.6 g carbohydrates; 2.1 g fiber; 16 g sugar; 3.1 g protein; 1837 IU vitamin a iu; 1 mg vitamin c; 15 mcg folate; 45 mg calcium; 1 mg iron; 20 mg magnesium; 11 g added sugar;

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
So fun to make with and for small kids! We substituted the 2/3 c brown sugar for 1/3 pure maple syrup and they turned out perfect! Just enough sweetness but a healthier option. We also used cashews instead. The kids love them and we plan to make them on the regular! Thanks! Read More
Rating: 2 stars
The taste is OK a bit bland. But they are very heavy kind of like little rocks. Read More
Rating: 5 stars
Easy to make and they are delicious. Read More