Gluten-Free Morning Glory Blender Muffins
Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.Advertisement
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
1 fat, 1 other carbohydrate, 1/2 starch