Gluten-Free Morning Glory Blender Muffins

Gluten-Free Morning Glory Blender Muffins

3 Reviews
From:, February 2019

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.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups rolled oats (see Tip)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • ⅔ cup light brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded and coarsely chopped carrot
  • ⅓ cup currants or chopped raisins
  • ⅓ cup chopped walnuts or pecans
  • 1 tablespoon unsweetened shredded coconut for garnish


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
  2. 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.
  3. 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 information

  • Serving size: 2 mini muffins
  • Per serving: 159 calories; 6 g fat(1 g sat); 2 g fiber; 25 g carbohydrates; 3 g protein; 15 mcg folate; 31 mg cholesterol; 16 g sugars; 11 g added sugars; 1,837 IU vitamin A; 1 mg vitamin C; 45 mg calcium; 1 mg iron; 137 mg sodium; 151 mg potassium
  • Nutrition Bonus: Vitamin A (37% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 other carbohydrate, ½ starch

Reviews 3

June 26, 2019
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By: Meghan Howell
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!
June 22, 2019
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By: MaryP
The taste is OK, a bit bland. But, they are very heavy, kind of like little rocks.
May 07, 2019
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By: Mick Woodcock
Easy to make and they are delicious.
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