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
Source:, February 2019


Recipe Summary

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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

159 calories; protein 3.1g; carbohydrates 24.6g; dietary fiber 2.1g; sugars 16.3g; fat 6.2g; saturated fat 0.9g; cholesterol 31mg; vitamin a iu 1837IU; vitamin c 1.1mg; folate 15mcg; calcium 45.4mg; iron 0.9mg; magnesium 20.1mg; potassium 150.9mg; sodium 136.6mg; thiamin 0.1mg; added sugar 11g.

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 2 stars
The taste is OK a bit bland. But they are very heavy kind of like little rocks. Read More
Rating: 5 stars
Easy to make and they are delicious. Read More
Rating: 5 stars
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! Read More