Healthy and easy oat blender muffins! They are vegan, gluten-free, flourless, oil-free, and all around delectable. Only 109 calories each, too!
- Preheat oven to 375F. Grease or spray 8 cups of a standard muffin tin.
- Place all of the ingredients into a blender (food processor will work, too); blend until smooth. Divide batter evenly between prepared cups.
- Bake in the preheated oven for 17 to 20 minutes until centers are puffed and muffins are golden brown. Cool in tin set on a cooling rack for 10 minutes. Remove from tin and serve warm or cool completely.
Storage: Store in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for 3 months.
Cashew options: You can use roasted cashews in place of the raw (delicious!). If they are salted, cut back a smidge on the salt. You can use an equal amount of pecans, walnuts, almonds or peanuts (raw or roasted) in place of the cashews. Chop the pecans and walnuts to measure the 1/3 cup (or else you will have too few).
- Category: portable power pucks, muffins, bread, breakfast
- Calories: 109
- Sugar: 7.3 g
- Sodium: 140 mg
- Fat: 3.1 g
- Saturated Fat: 0.5 g
- Carbohydrates: 18.2 g
- Fiber: 1.7 g
- Protein: 2.7 g
- Cholesterol: 0 mg