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Vegan Blender Muffins (Gluten-Free, Oil-Free)
These muffins are deceptively healthy and so simple to make! Only 7 ingredients and the batter is made in the blender! No bowl required for these tasty treats. Enjoy for breakfast, a snack, or even dessert!
Course
Muffins
Cuisine
American, American Vegan, Gluten-free
Keyword
vegan breakfast, vegan muffin, plant-based muffin, wfpbno muffin, plant-based, wfpb, wfpbno
Prep Time
5
minutes
minutes
Cook Time
22
minutes
minutes
Total Time
27
minutes
minutes
Servings
12
muffins
Calories
162
kcal
Author
Beth Hornback
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.
Notes
Option: Replace 1/2 cup of water with 1/2 cup of lemon juice and 3 T. lemon zest (from 3-4 lemons)
Nutrition
Serving:
1
muffin
|
Calories:
162
kcal
|
Carbohydrates:
25
g
|
Protein:
4.2
g
|
Fat:
4.2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.7
g
|
Monounsaturated Fat:
2.3
g
|
Sodium:
257.8
mg
|
Potassium:
339.5
mg
|
Fiber:
2.3
g
|
Sugar:
8.7
g
|
Calcium:
20
mg
|
Iron:
1.4
mg