Recipe Image

Gluten-Free Morning Glory Blender Muffins

  • 20 m
  • 50 m
Carolyn Casner
“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.”


    • 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


  • 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
ALL RIGHTS RESERVED © 2019 Printed From 8/23/2019