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Gluten-Free Morning Glory Blender Muffins
“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
1Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
2Pulse 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.
3Bake 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.