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Blueberry Blender Oat Muffins {vegan, flourless, glutenfree}


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 21 mins
  • Total Time: 26 mins
  • Yield: 9 muffins 1x
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Ingredients

  • 2 cups rolled oats (certified gluten-free, as needed)
  • 1/2 cup raw cashews
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 and 1/3 cups water
  • 1 cup blueberries

Instructions

  1. Preheat oven to 375F. Line 9 cups of a standard muffin tin with foil or paper liners.
  2. In a blender, process the oats, cashews, syrup, vanilla, salt and baking soda until completley smooth. Divide between the prepared muffin cups. Sprinkle blueberries on top of batter in each cup.
  3. Bake in the preheated oven for 17 to 21 minutes until risen,light golden brown and a toothpick inserted in center of muffin comes out clean. Cool 5 minutes in tin and then transfer muffins to a cooling rack to cool completely.

Notes

Storage: Store the muffins in an airtight container at (cool) room temperature for 1 day, in the refrigerator for 5 days or the freezer for 6 months.

  • Category: Breakfast, Bread, Muffins

Nutrition

  • Serving Size: 1 muffin
  • Calories: 148
  • Sugar: 9.7 g
  • Sodium: 72 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 24 g
  • Fiber: 2.7 g
  • Protein: 3.4 g
  • Cholesterol: 0 mg