Gluten-Free Blender Breakfast Muffins

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When I first read “blender” muffin I was like “what the heck?”

Maybe you had a similar reaction.

But, hold on, it works! And it’s a beautiful thing because it saves time stirring and cleaning up. You just want to make sure not to over-blend because it turns gummy.

What you do is blend most of the ingredients, and then mix in the rest.

I like to top them a with a little crunchy granola before baking so they have nice texture.

Make them once and enjoy them for breakfast for the week!

Why You’ll Love Them:

  • No fancy ingredients needed
  • You can make them all plant-based or not
  • They are like eating a full breakfast in a muffin

Gluten-Free Blender Breakfast Muffins

Total Time: 40 minutes

Yield: 9-10 muffins

Ingredients:

  • 1 cup (240g) dairy-free yogurt (I used almond milk yogurt)
  • 2/3 cup (110g) coconut sugar
  • 2 flax eggs (2 tbsp flaxseed meal + 4 tbsp water) or 2 eggs
  • 1/4 cup (50g) coconut oil, melted (or olive oil)
  • 1/4 cup (60g) almond milk
  • 2 1/2 (200g) cups rolled oats
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 cup (50g) your favorite granola (I love this one)
  • 1/2 cup (g) dried berries (or raisins)

Instructions

  1. Preheat the oven to 350ºF.
  2. Blend everything except the granola and dried fruit (add liquid ingredients first for easiest blending). Don’t over blend or the muffins will turn out gummy.
  3. Stir in the granola and dried fruit.
  4. Scoop into a lined muffin pan.
  5. Top with additional granola.
  6. Bake for 25-30 minutes at 350ºF.
  7. Cool for at least 10 minutes, then enjoy!

Gluten-Free Blender Breakfast Muffins

Make these muffins for a easy and healthy breakfast for the week. They are full of healthy oats, yogurt and raisins for a balanced breakfast on-the-go!

Ingredients
  

  • 1 cup 240g dairy-free yogurt (I used almond milk yogurt)
  • 2/3 cup 110g coconut sugar
  • 2 flax eggs 2 tbsp flaxseed meal + 4 tbsp water or 2 eggs
  • 1/4 cup 50g coconut oil, melted (or olive oil)
  • 1/4 cup 60g almond milk
  • 2 1/2 200g cups rolled oats
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 cup 50g your favorite granola (I love this one)
  • 1/2 cup g dried berries (or raisins)

Instructions
 

  • Preheat the oven to 350ºF.
  • Blend everything except the granola and dried fruit (add liquid ingredients first for easiest blending). Don’t over blend or the muffins will turn out gummy.
  • Stir in the granola and dried fruit.
  • Scoop into a lined muffin pan.
  • Top with additional granola.
  • Bake for 25-30 minutes at 350ºF.
  • Cool for at least 10 minutes, then enjoy!

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