Gluten-Free Morning Glory Blender Muffins

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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.
Carolyn Casner
total:
50 mins
active:
20 mins
Servings:
12
Gluten-Free Morning Glory Blender Muffins

Ingredients

Directions

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

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  • 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.

Tips

Equipment: 24-cup mini muffin tin

Nutrition Facts

Serving Size:
2 mini muffins
Per Serving:
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.
Exchanges:

1 fat, 1 other carbohydrate, 1/2 starch
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/24/2022
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