Gluten-Free Morning Glory Blender Muffins

This is a terrific recipe! With the ratio of applesauce to oats, though, there was too much liquid, so see my changes below. I wanted to make muffins as a holiday gift and this recipe fit the bill in terms of a variety of nutritional needs. I made dozens of these muffins in various combos with the changes below, so I had plenty of opportunity to experiment: -Decrease the amount of applesauce to 3/4 cup -add 1/4 to 1/2 cup unpulsed oats to the batter for more texture and liquid absorption -substitute coconut oil for the canola oil -substitute dried cherries or frozen blueberries for the raisins --increase the quantity of frozen berries -substitute dried unsweetened coconut for the nuts (make sure those w/nut allergies are not allergic to coconut or you can just increase the blueberries, carrots or other fruit substitutions). These muffins were plenty sweet with or without coconut added. For the future, I would consider decreasing or omitting the brown sugar. Adding more carrots would also work for more texture and flavor. I tried mixing the recipe ingredients a couple of different ways. With the blender instructions mixing the eggs, applesauce, and vanilla was a breeze. My blender was too small for the carrots and a food processor worked better for the oats and the carrots separately. The traditional method of 1 bowl for dry ingredients and one bowl for wet, then combining the bowls also worked will with just using the food processor for the oats and carrots.

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!

The taste is OK, a bit bland. But, they are very heavy, kind of like little rocks.

Easy to make and they are delicious.