“There are two types of people in this world. Those who like Neil Diamond and those who don’t.” – Bob Wiley, What About Bob?
I would have to add to Bill Murray’s immortal words this additional separator:
“There are two types of people in this world. Those who can bake, and those who like to eat what other people bake.”
I would consider myself in the second category, except that I have a husband who likes chocolate chip cookies, and it’s my personal goal in life to find the perfect vegan chocolate chip cookie recipe that makes him want to renew our vows. It’s going to happen. But in the meantime, I need to exercise my baking muscle in other ways. So far on this here blog the only baked good has been scones. And don’t get me wrong, they are delicious, but we need more variety, and fast. So let’s continue this quick bread trend and go for some muffins. And let me tell you, if you are in the second category like me (Eater of Baked Goods rather than Baker), these blender muffins are the perfect way to get your bake on without breaking a sweat or coating yourself in flour.
Make Vegan Blender Muffins in 3 Easy Steps
Step 1 – Add all ingredients into a blender.
Step 2 – Blend all ingredients.
Step 3 – Pour the batter into lined muffin cups and bake.
The end.
Oh, did I mention there are only 7 ingredients? Oh, and did I also mention that these are oil-free, and gluten-free, and completely vegan? Wait, where are you going? Come BAAAAAAAAAAAAAAAAAAAACCCCCCCCCCKKKKKKKKKKKK.
So what are these 7 ingredients, you ask? Presented above in a spiral-ish pattern for your viewing pleasure, they are as follows:
Old-Fashioned Rolled Oats (the flour)
Raw Cashews (the fat)
Maple Syrup (the sweet)
Unrefined Sugar (the sweet)
Baking Soda (the leavener)
Vanilla (the warmth)
Salt (the flavor bumper-upper)
Water (the silent 8th ingredient)
You might be wondering how this idea came about. It came about because I’m lazy. I wanted to make muffins, and I know that a lot of people use oat flour in their baked goods, and I’ve tried it before with mixed results. But I absolutely detest pulling out my food processor just to make oat flour. If I make a lot, I never know how long to keep the extra, and the extra is never enough for the next time I want to use it, so I end up having to make it again, and UGH, I can’t believe how many words I just typed about oat flour.
Then I thought to myself, “If I only use oats for the flour, then I can blend them along with the rest of the batter ingredients, because there’s no gluten and they won’t make the muffins tough. And, raw cashews that are pureed with water are super creamy and thicken up when heated, so I bet they would be a great replacer for oil/milk/eggs.”
As it turns out, I was right. Like, really right. Holy guacamole, these muffins are easy to make. And they taste delicious. And they are that polarizing word that people who talk about food love to hate – I’m going to say it.
These muffins are moist.
See? Can you believe there is no oil in those bad boys? Me either, honestly. Although, Michael is all technical and insists that OF COURSE there is oil, because there’s oil in the cashews, and I’m like, yeah, but it’s not like it’s 1/2 cup of cashew oil, and this is the stuff we “argue” about, in case you were curious.
So, next time you get a hankering for muffins, but you hear that little voice in your head whisper, “you’ll never be a baker”, tell the voice to get lost and blend up some batter. 30 minutes later you’ll be eating a delicious, MOIST, healthy muffin that actually tastes amazing, and that stupid voice will still be hungry. Do imaginary voices get hungry? For our purposes, yes, yes they do.
I really shouldn’t write at night anymore. It gets weirder and weirder the later it gets. I think I’ll go to bed now. I can dream about having these muffins for breakfast.
There are now two other flavor varieties of the vegan blender muffins, and more to come! Check these out if you want more easy muffins in your life.
Vegan Double Chocolate Hazelnut Blender Muffins
They taste as good as they look. Plus you can see me make them on tv!
Check them out here.
Vegan Pumpkin Blender Muffins
Pumpkin seeds instead of cashews. Apple cider instead of water. Cinnamon cashew frosting. Do you need any other reasons to go make these right now? I didn’t think so. Check them out here.
But the original deserves a place on your “I Baked This” list, for sure. Please let me know if you give them a try! Comments are my fav. 🙂
Vegan Blender Muffins (Gluten-Free, Oil-Free)
Ingredients
- 3 cups rolled oats (use certified GF oats for gluten-free)
- 3/4 cup raw cashews
- 1/4 cup maple syrup
- 1/4 cup unrefined sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 2 cups water
Instructions
- Preheat oven to 375 degrees F.
- Add all ingredients to a blender and puree mostly smooth and no large pieces of nuts remain.
- Fill 12 muffin liners to the brim.
- Bake for 22 minutes or until a toothpick comes out mostly clean.
- Remove muffins to a cooling rack for at least 10 minutes before enjoying with a pat of vegan butter, or simply plain.
I can’t wait to try this recipe Beth! It looks so simple with healthier ingredients 🙂 what kind of unrefined sugar did you use? Would the lemon juice substitute be good for blueberry lemon muffins?
I’m personally waiting for blueberry muffins myself.
And strawberry muffins.
And chocolate ones…
Ooh! And Chocolate Chocolate Chip cookies ones.
Maybe I’ll just have to do it myself. 😉
Lol, you can have any blueberry all to yourself. But I like the way you think about chocolate and chocolate chocolate chip cookie ones (the more chcocolate the better!)…though if you made them, I might just have come over and see for myself. And of course steal some. ?
Chocolate…check. Chocolate chocolate chip cookie…off to the store to get chocolate chips. (How are we out?)
Strawberry and Blueberry – coming soon.
I can’t believe you didn’t mention peanut butter.
Thanks Jessica! 🙂 I used organic sugar from Costco, it is a bit larger crystal and still has some of the molasses in it for a bit more color, but works pretty much the same as regular sugar. I have also tested this recipe with just maple syrup (1/2 cup), and it works well, but I liked the texture a bit better with a of granulated sugar in the mix.
I think the lemon juice and blueberry combo would be fab! The only thing to keep in mind is that the oats have a tendency to steal the show flavor-wise, and when I did the lemon juice option (using Meyer lemons), the flavor wasn’t as pronounced as it might be using AP flour. I still think it would be lovely, though! 🙂
So, of all the comments, no one has tried to make the muffins….thats annoying guys dont comment on how you cant wait to try it, JUST DO IT! It is an honor to say ive made these twice! They are moist, they are delicious! The first time i made them with baking powder and they had a great cashew flavor but they were dendse, they didnt fluff. I STILL ATE THEM! The second time i used baking soda but they didnt have the beautiful nut flavor. They were definitely fluffier muffins…. these are a keeper i eat them all day with a lil butter!!!!! I cant stop making them. I will try with lemon juice to see what happens!!! And ladies, stop yapping on the comments and actually MAKE the muffins!!!!
When you say you made them with baking powder did you substitute the exact amount of baking soda for baking powder instead. I really like really dense baked goods.
Yes, same amount.
I absolutely agree!! I want to read comments from people who have made them. Speaking of that… I’m going to make them right now! With both baking soda and powder.
These look so great, Beth! So glad your experimenting turned out. So.. I don’t have a high-powered blender. Mine is of the $40-at-BB&B-5-years-ago variety. Do you think it would work, or do you think it’ll only work with a high-speed blender?
Thanks, friend! 🙂 You don’t need a high powered blender to make these, I will call that out in the recipe notes, good point. I think they would also work in a food processor, but I haven’t tried yet, because I really like being able to just blend and pour straight into the muffin cups. See, lazy. 🙂
Thank you so much for your reply, Beth. I don’t have a Vita Mix or any other high powered blender. I’ve recently tried making another recipe for vegan muffins and they came out so so. I’m looking forward to trying your recipe.
I made these yesterday. I used ninja blender/food processor. I processed oatmeal with nuts first, until desired powderness and then added the rest ingredients. Muffins turned out great! Hope it’ll be helpful
I CANNOT wait to try these Beth! They look and sound amazing! “I can’t believe how many words I just typed about oat flour” made me laugh so hard. Isn’t that the job of a food writer? To go on and on and on about food 🙂 Love it!
Very true, my friend! It’s so nice to be able to talk to my other food writer friends, because they get it. 🙂
Okay, so this is funny…first I have to say that I laughed out loud at the quote at the beginning, because Katie and I have a recurring discussion that goes on whenever I listen to Neil Diamond (and yes, I’m apparently that 80-year-old in a 25-year-old’s body). She does. not. like Neil Diamond and as a general rule, I do. ?
Next, I just *had* to make these for breakfast…and they were AMAZING!!! As promised, they were deliciously moist, which is kind of saying a lot, because I can be pretty picky about my muffins. I actually had three, and gazed longingly at the other 3 (I made a half batch) that I was not hungry for. They also have such a sweet, but surprisingly complex flavor for a “plain” muffin. I tried them with a few different toppings/add-ins (I tried cinnamon in some and that was pretty good, though I preferred the plain jane version), but I really adored them as is. And they were so easy and fast!! Definitely a winner for sure!! Cashews for lyfe. And Beth, as I keep saying (but it bears repeating), you’re a genius.
Hannah, I am so excited that you made these, and so quickly after they were posted! So, what you’re saying is, next time I see Katie, I should immediately start belting out “Sweet Caroline”? Noted. 🙂
Isn’t it crazy how tasty these are “plain”? I think it’s the oats that bring a lot of the flavor magic. By the way, I tested a chocolate hazelnut version last night, and, um. WOW.
I’m not a genius, but thank you for saying so. 😉
YOU my friend, are a frigging GENIUS! Seriously, I will actually try these out! And I am totes in the latter What About Bob quote category! 🙂
Two genius attributions in a row. I think my head is getting too big. 🙂
I can’t wait to hear what you think of them, my friend! Gotta keep your body fueled for little Rhubarbaby!
Beth…you are my hero. Baking glory AND no bowls??! You have cracked the code of baking science. I don’t know what that means but you get that I am in awe. 😉 MAKING THESE IN MY VITAMIX THIS WEEKEND <3 <3 <3
You are too sweet, Brittany. 🙂 I just get weird ideas in my brain and sometimes they work out. I really love it when that happens. Oh by the way, Chocolate Hazelnut version coming very soon!!! 🙂
I made them today! I am 9 months into Whole Foods plants based no oil life and these are amazing! Most recipes are so complicated and these are so simple, quick and delicious! I saw in your comments that your tried with all maple syrup and may do that as I need to keep down the added sugars. But aside from that, so loving this! Will try your other recipes! I am grateful to you so much!
I have made these three times. Once plain. Once with the lemon suggestion only I didn’t have lemon so I used orange zest and orange juice and once with blueberries. Extremely yummy every time! I made a giant mess with the blueberries because I added them after pouring in the muffin cups and tried to stir them into the individual cups. I was determined to not dirty a bowl. I wonder if it would be weird to just pulse them in at the end of blending? Maybe I’ll try it just to see and update. These are so easy to make and consist of staple ingredients I always have on hand so I can pretty much make them whenever I want. 🙂
THREE TIMES! Wow, I’m impressed. 🙂 Love all your flavor ideas! So sorry about the blueberry mess. I just made a double chocolate hazelnut version (coming VERY soon), and after I blended the batter I used the tamper to stir in the chocolate chips, and that worked really well. I bet it would work with the blueberries too. Otherwise maybe try your pulsing idea (although that might release a lot of moisture that could make them soggy), or fill each muffin cup halfway, drop a few berries in, fill up to the top, and drop a couple more berries in. I also just bought some pistachios and I can’t wait to try a pistachio cardamom version. So many possibilities – bring on the muffins! 🙂
Ooooohhh myyy! These are the best muffins I ever had! THANK YOU SO MUCH. Haha, kind of sounding like a freaky overenthusiastic muffin-addict here (I am, actually), but HEY, if something’s good, it must be said! I’ve been looking for an easy, blender-friendly plain muffin recipe that’s vegan and gluten-free for ages, and here I finally found it. Love you for this!
Siobhan, you just made my day! I’m so glad that these were a hit for you! ?
I added a few handfuls of bran cereal and shredded carrots, 2 tsp cinnamon, then stirred in one chopped Apple. I needed to bake mine longer, they were still gummy in the center, but these are delicious! So easy in the blender. Thank you for the recipe
So glad you enjoyed them, Deanna! Adding the apple and carrots might have boosted the moisture factor, contributing to the gumminess at first. 🙂
Is this recipe still possible if I omit the maple syrup? Do I need to replace it with another sticky liquid or would milk/juice do? Thanks in advance.
Hi Carol! Firstly, so sorry for the delayed response, my computer was out of commission for a month, and I’m playing catch-up. Yes, you can omit the maple syrup, but I would bump up the sugar to a half cup. The reason you don’t need to bump up the liquid is that the maple syrup emulsifies with the cashews anyway, so it’s not adding to the liquid ratio as much. This recipe is pretty forgiving, so give it a try and let me know what you think! 🙂
Oh, a quick note, apple cider is a wonderful sub for the water, and might enable you to keep the sugar content to the 1/4 cup.
Is it okay if I use roasted cashews instead of raw ones? I need to make these in two days and roasted cashews are the only ones I have 🙁
Yes! Not a problem at all. 🙂
Thankyou so much 🙂
My pleasure. Hope you’ll let me know they turn out! 🙂
I put some banana and coconut sugar on each one before I baked them, and then I ate them with some maple syrup and fresh banana. They were so good! Thankyou for making a vegan recipe that doesn’t include oil, because usually whenever I bake vegan cakes and muffins they smell and taste of oil. These ones just smelled of cashews, lol.
what if you used quick oats instead of rolled oats? will that make a huge difference or is that okay to do?
Hi Jojo! Firstly, my apologies for the delayed response. I tested these today with quick oats, and while they do technically work, I really prefer the rolled oats. I think the reason is that the quick oats are already precooked, then dried and rolled. It affects the final outcome because part of what the rolled oats do is absorb moisture as the muffins bake. The quick oats can’t do that quite as well, so they make the muffins gummy. I guess what I”m saying is, use quick oats if you like, but just know that the rolled oats are better. 😉
Thank u so much! No quick oats then, off the the store to grab rolled oats:) good tip because that has happened before where I get that gummy texture using quick oats instead of rolled oats and I never knew why. Light bulb on – thanks for the enlightenment
I’m out of cashew but have tons of almonds, do you think I could sub them in?
Hi Michelke! Yes, almonds should totally work. 🙂
I’m wondering if you could use walnuts in place of the cashew??
I tried subscribing to your newsletter but it didn’t go through, I tried three times. I can’t wait to try your cauliflower sauce and muffin recipe, and your sense of humor is fun. ?
Oh hi Yolanda! I’m so sorry about the newsletter thing, not sure what’s up but I’ll check into that right now and let you know when it’s resolved. 🙂
any advice on bake times for mini muffins?
I tried these, but they came out very gummy in the middle 🙁 A shame, because I loved the idea! I also found that they rose then sunk kind of flat again. Did I not cook them long enough?
Hi Emily! SO sorry for the delayed response. Bummed that they came out gummy for you. I’m going to update the recipe, because I’ve found that letting the batter sit in the muffin tins for a few minutes before baking helps with texture, as it gives the oats a chance to hydrate a bit. Also, using rolled oats (as opposed to quick oats) is very important, because the quick oats are partially cooked already. I’m not sure what you used, but wanted to clarify that. As for the rising, because the oat flour is so heavy, they will rise while baking and then deflate a bit, that’s normal. These are hearty as opposed to fluffy, but still moist. 🙂
I made the mistake of using quick oats the first time; rolled oats definitely make a difference!
OMG! This recipe is amazing! I made 2 days in a row! I didn’t have all the right ingredients but they came out great! First I used almonds and walnuts with cinnamon! I didn’t have cashews or vanilla! The next day I used half buckwheat and oatmeal with banana, sesame seed, peanut butter and cinnamon! I ha s to add more water because the buckwheat made it thicker! It made extra batter so while the muffins baked I made pancakes! Yum!
Hi Danielle! I’m so behind on comments, but I didn’t want to forget to reply and thank you for your awesome feedback! Love that you adapted the recipe to what you had one hand. That’s what I love about this recipe is that it is so forgiving. LOVE the idea of using buckwheat and sesame seed! Definitely might borrow that inspiration from you for a future recipe variation. 🙂
I’m obsessed with these!! The texture is so unique and filling! PLEASE tell me you’ll be adding the pistachio cardamon recipe as soon as you make them! That’s all I’ve been dreaming of since I read the comments!
These are a total hit with my non-vegan family! My bake-aholic grandma approved! My sugary-snack loving aunt approved! My husband was seriously impressed! My 2 teenage nieces and 3 little cousins loved them! I even brought them to Bible study to share with some ladies. These are so very yummy! Mine have come out quite sticky, but still delicious, and it’s because I just realized I’ve been using 1/2 cup of maple syrup, rather than 1/4 cup – oops.. I have sprinkled cinnamon and nutmeg in the batter and tried different topping: coconut flakes are the favorite! Sliced almonds and bananas also work well. Thanks for this recipe! Keep on baking!
Hi, I Made the chocolate ones and they were amazing (I added dried cherries and chia seeds). Now I AM planning to double this recipe and make a layered cake with whipped coconut cream for my husbands birthday. Any recommendations?
ALSo how would you suggest to transform this recipe for pancakes?
Has anyone tried putting date purée in this?
My husband has been on a serious oatmeal kick lately and we both love lemon. I made these with the lemon juice and zest and they turned out great! I made a dozen of a different kind of muffin the same day and froze both batches. The blender muffin texture is actually better after being frozen! I didn’t use liners because it seems like so much gets lost on the paper. A quick spray of oil to my non-fancy muffin tins and they came out easily.
I will be making more soon!
Hi Beth, I made these muffins this morning and they are scrumptious! So healthy, easy to make, and easy to clean up after. Looking forward to trying your variations. Thanks so much for developing and sharing this recipe!!
Love this as well! Can I treat this as a basic recipe and add frozen (or fresh?) strawberries? And can I bake as a loaf either your original recipe or with the addition of strawberries?
Hi Lydia! Yes, I think you could add strawberries but because they have so much moisture, I’d probably reduce the water by 1/4 cup or so. I need to test it out. As for the loaf, unfortunately the weight of the oats is too heavy for a loaf. I’ve tried a few times and it’s never bakes up tall like the muffins do. I am due to experiment with some other blendable grains to see if I can find success with a loaf. I’ll keep you posted!
i am allergic to tree nuts. What could I use instead of cashews?
Hi Joann! I have had really good luck using pepitas/pumpkin seeds. In the carrot cake and pumpkin recipes, they work so well. I need to update this post with that option. Hope you’ll give it a try and let me know how it goes! 🙂
These are my absolute favorite muffins.. FYI I ran out of cashews and subbed almonds with great success. The question I have is I am craving banana muffins but I’m not a baker… AT ALL. Would you be able to tell me how to incorporate bananas without screwing these up? Thank you in advance if you can point me in the right direction!
Made these today and they are delicious!! I accidentally used baking powder instead of baking soda, so the texture wasnt great, oops! But they still tasted beautiful. 2 out of 3 of my kids loved them and hubby said they were a bit plain…but he still ate two of them haha. Next time ill add blueberries. Wondering if i can add banana without messing up the recipe? Definitely earned a place In my recipe file…yum!! Thank you!
Could I sub sunflower seeds instead of cashews (purely a diet restriction) they look so yummy i hope I can!
Thank you in advance.
Have made these twice this weekend already! First time made the recipe as is and found it a bit bland, but knew it would be a perfect base for a breakfast muffin! Second time I swapped half the oats for defrosted almond pulp, added a whole whack of seeds and nuts and they are absolutely delicious. Froze them and have been popping one in the microwave for breakfast!
I can’t wait to make that recipe! Looks so perfectly yummy!
I can’t do oats though. What substitution would you recommend?
I tried these the moment I got done reading the recipe and didn’t get a single one because my 3 & 4 year olds gobbled them up! I had to ask if they took breaths between bites they ate them so fast. I made a couple substitutions due to allergies & sensitivities. I used a little extra sugar in place of the maple syrup, 2 flax eggs instead of cashews & I replaced 1 cup of the water with apple juice just because my boys love anything with apple. These are the absolute best muffins I have made in a long time! Major extra brownie points for being favorites for the kids too! Thank you so much for this recipe. So many gluten free recipes I’ve tried come out gooey in the middle but not these. Beautifully fluffy.
Couldn’t wait to give this a try. My only tweaks were that I added some blueberries and a smidge of almond extract. They had wonderful flavor but were a little bit gummy. Should I increase baking soda, cook longer or maybe blend less? Suggestions appreciated as I want this easy recipe to be a keeper!
Didn’t see any answers about date paste/syrup, guess I’ll try it and see…..
Just made these for school lunches. Used pumpkin seeds as no nuts allowed in school. Turned out great!! Added a few mini hocolate chips too ;). My 5yo daughter can’t get enough. Thank you!
Do you think I could use date paste in place of sugar and syrup?
I added frozen berries and orange zest and as I’m waiting for these to come out of the oven I’m loving eating the batter! This is a great easy recipe, thanks!
Just made these and I’m currently trying to tell my 4 year old daughter that no, she cannot have another before supper haha. They are great! Super easy to make and taste delicious. I might try a few vegan chocolate chips next time or even some blueberries?
I’ve made these 5+ times now, and I love them. I try to use whole food sweeteners, so I’ve tried mostly combinations of bananas and dates. Most successful is replacing sugar with dates but leaving in the maple syrup. They often end up a bit gummy, and I’m not a baker at all so I don’t know how to correct it, but I enjoy them anyway.
Love the idea of a blender muffin. These and blender black bean brownies are the only things I’ve ever baked.
Hi Beth I don’t have a blender can I make these in my food processor
Hi Lorraine! Yes, absolutely. Just one word of warning to make sure your food processor is large enough to handle the volume. I have a 14-cup and it works fine. 🙂
I made these today and they are really really amazing! I did one batch as written and one with unsugared dates instead of the sugar. Both were amazing and moist. One of my kids has a cholesterol issue and we’re eating wfpb to help with that. I’m about to make every flavor of these bad boys for her birthday party. Thank you for this recipe. It’s seriously a game changer for us.
Chris how many or how much of the unsugared dates did you use in place of sugar? Did you leave in the maple syrup? tks!
I’ve made this recipe a few times now and really enjoy it. I think it’s a little plain as written, but a good start. I like to add cinnamon to the batter, and today I replaced about half of the water with applesauce. Make sure your baking soda is fresh because otherwise it can lend a strange flavor to these guys. Thanks for the recipe!
These were so amazing!! Thank you for the recipe 🙂
I’m wondering how you store these after? I currently have them in an airtight container on my counter. Do you think this is ok? Or should they be in the fridge?
I know this is really old to answer the original poster, but in case anyone else has the same question…
We always have a batch of these on hand, and since there are only two of us, we don’t go through them super fast.
We store ours in the fridge in a loosely lidded box (technically it’s a clear shoe box from one of those closet organization stores) with a paper towel folded in half between the layers to absorb any condensation from being in the fridge. They keep just fine for about a week and a half, maybe longer, but that’s the longest one’s ever lasted in our house.
ALSO: if you go through these regularly, like we do, try prepping the dry ingredients in quart canning jars. It’s a perfect fit, and we make up five or six at a time and leave them at the back of the counter, so when the last muffin is on the plate, we just dump a jar in the blender, add the liquid, and away we go.
Bless you women! This is the easiest, fastest, healthiest, and most delicious recipe. No bowls yay!! I have been searching for exactly this forever. AND vegan/gluten free. Thank you!!!
I made the muffins today and I love them! So easy and quick to make and so yummy! Thank you for sharing the recipes :-).
I love these muffins! I have made them with lemon juice and cranberries!! and with chocolate chips annnnd with bananas!! I also used half almonds and half cashews…Yummm! best muffin recipe ever! 😉
hi i live in australia.. and just starting to swap over to pure plant nation way of eating WPF… i have just cooked up a batch of apples to puree for apple sauce and have dated soaking to make date paste… i will try your recipe with a food processor which is what i have… i am going to use the date paste and apple sauce what do you think and how would it effect the mixture.? instead of using sugar…. i have frozen blueberries and coconut shavings
Hi Christina! I use a food processor all the time to make these muffins, so I’m sure that will work well. As for the ingredient substitutions, I’ve only tested it as written, so I’m not sure how your changes will effect the mixture. All of the ingredients you mentioned have a lot of moisture, so I would probably recommend cutting the water back by 1/4 cup or so. I can’t guarantee how they will turn out with so many changes, but I wish you luck and tasty muffins!
These muffins were so easy to make– very little mess to clean up when finished. I love that about them. I also love the nice oat taste. The flavour is delicious enough to eat the muffins plain and also subtle enough that I could imagine just about any jam or nut butter going well on them.
The only thing I did not love was that the inside of the muffins was really wet and heavy. I baked them an extra five minutes and got a clean toothpick when I tested them, so I don’t think the baking time was the problem. I didn’t have enough plain oats, so I used about a cup of oats which had pumpkin seeds and coconut flakes mixed in. (It was hoping t become granola some day, but that didn’t happen.) Possibly the extra oils from those ingredients made the muffins so dense and wet inside.
I am sure I will make these again and will follow the recipe properly.
This is my favorite muffin recipe. I have used it at least a dozen times and am just about to use it again! The muffins turn out awesome, my whole family loves them! Thanks!
Made these the other day and they were so easy! I loved being able to whip up something healthy so quickly. As someone previously said, they were a bit moist/tacky inside, but still yummy 🙂 Will be making again- thank you!
I halfed the recipe, cut out the sugar, doubled the maple syrup and added a smidge of baking powder. Came out a bit dense – probably due to the extra syrup- but good! Cut out salt – didn’t realize it’s just a flavor booster and my hubby has high blood pressure so figured we didn’t need it and added lots of cinnamon in the mix and on top. Yum! Thank you for this genius recipe!
These muffins are phenomenal!! I made these yesterday morning and there’s only 3 left! I love how simple these are, but also so delicious and zero oil! The amount of sweetener is spot on; finally a baking recipe that doesn’t require insane amounts of every type of sugar in existence! Will definitely be making these again.
Thanks for the recipe!
So what are some of your other recipes that you’ve made 100 times?? :d
4 stars for Ease
I added a teaspoon of cinnamon and about 1/3 cup of raisins. I cooked them for 25 minutes, because I’m at high altitude, and while the toothpick came out clean the muffins are sticky/gummy on the inside.
I made this today. I added cocoa powder, chocolate chips, 3/4c. dates for sweetener and sub 1/2 of the water with mineral water. It wasn’t that sweet which I was aiming for since it has semi sweet choco chips. Next time, I won’t use the baking soda nor salt and use all mineral water since I can taste it but I got no complaints from my picky daughter, so it’s all good. Thank you for this easy recipe.
I’ve been making these regularly for two years now, they are my go to muffin recipe. Easy, healthy and tasty! A triple threat recipe. Thank you so much Beth! I’ve made them with walnuts and they are just as good as the regular recipe with cashews.
These muffins are delicious! Ive made them at least 15 times. A few times i was out of cashews and used sunflower seeds and they worked just as well. Ive added blueberries, raisins/cinnamon, cranberries, all has been delicious. These are the best!
Amazing! I added fresh blueberries! I will definitely make them again
Hi there, thank you for making this simple yet delicious recipe! I’m having it right now and I’m here to say it’s so worth baking it. I added a few chocolate chips on top. I’ used coconut sugar as that’s the only sugar I have for baking. It came out good. Thank you for sharing this recipe!!!
So good. Thanks for the great recipe!
Yum! Wow, these literally took me less than 5 mins to prep from blender to tin. The longest I had to wait was for the oven to heat up. Thank you, it’s nice and dense, which is awesome for a breakfast muffin. Cheers!
I have made these several times, reducing the amount of baking soda because I thought the baking soda flavor was too pronounced. I may try baking powder next time but I’m curious if you really intended 1.5 tsp of baking soda. Thanks!
Hi Tracy, hmmm, I wonder if there are different strengths of baking soda brands because I’ve never tasted it with 1.5 teaspoons. I’ve been playing around with using baking powder instead, as well. Do they still turn out ok for you with less baking soda?
Yes, very well. This has become one of my regular weekend recipes because it is so easy and delicious. Thanks!