Name: Gluten-Free Morning Glory Blender Muffins
Prep time: 20 min
Total time: 50 min
Ingredients: 1.5 cups rolled oats (see Tip); 1 teaspoon ground cinnamon; 1 teaspoon baking powder; 0.25 teaspoon baking soda; 0.25 teaspoon salt; 2 large eggs; 1 cup unsweetened applesauce; 0.66666668653488 cup light brown sugar; 2 tablespoons canola oil; 1 teaspoon vanilla extract; 1 cup shredded and coarsely chopped carrot; 0.33333334326744 cup currants or chopped raisins; 0.33333334326744 cup chopped walnuts or pecans; 1 tablespoon unsweetened shredded coconut for garnish

Gluten-Free Morning Glory Blender Muffins

4.0

(5)

5 Reviews

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.

Carolyn Casner

Updated on March 5, 2020

Gluten-Free Morning Glory Blender Muffins

Prep Time:

20 mins

Additional Time:

30 mins

Total Time:

50 mins

Servings:

Yield:

24 mini muffins

Nutrition Profile:

Heart Healthy Low-Calorie Dairy-Free Diabetes Appropriate Gluten-Free Vegetarian Low Sodium Soy-Free

Jump to Nutrition Facts

Ingredients

1 ½ 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

Directions

Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
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.

Tips

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 Facts (per serving)

159	Calories
6g	Fat
25g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 159
% Daily Value *
Total Carbohydrate 25g	9%
Dietary Fiber 2g	8%
Total Sugars 16g
Added Sugars 11g	22%
Protein 3g	6%
Total Fat 6g	8%
Saturated Fat 1g	5%
Cholesterol 31mg	10%
Vitamin A 1837IU	37%
Vitamin C 1mg	1%
Folate 15mcg	4%
Sodium 137mg	6%
Calcium 45mg	3%
Iron 1mg	5%
Magnesium 20mg	5%
Potassium 151mg	3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.