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#50: Oat Blender Muffins {GF+vegan+flourless+oil-free}

06/05/2016 by Camilla

oat cashew blender muffins 1

[Post #50 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]

Aren’t these pretty muffins? Oh, how I hope you’ll give them a try! They are high on my list of go-to eats, not only for breakfast, but throughout the day when I need some carb satisfaction to keep me going and sustain me through workouts.

Tender, moist, and very subtly sweet, the preparation for these muffins is so simple it borders on ridiculous: throw the ingredients into a blender, process until smooth, bake, and done. I wish all recipes could be so easy and produce such consistently perfect results.

 

oat cashew blender muffins 2

The ingredients for these muffins? Oats, cashews, maple syrup, water, salt and leavening. No oil, no milk, and all shelf-stable, which makes these muffins extra-handy for making anytime.

You can certainly dress them up in all kinds of ways: vanilla, lemon zest, spices, chocolate chips, nuts, seeds, dried fruit, fresh fruit, you name it. I can attest that these are an ideal canvas for your flavor combination whims.

Making them plain is always a winning option, too, plus you can always add a schmear of your favorite spread later. The texture of these muffins– light and tender, but not crumbly– makes them complementary to all kinds of options but all great travelers  (portable power pucks!) if you are headed out and about for treks near or far.

 

oat cashew blender muffins 3

Be sure to give these a try and let me know what you think! Happy baking and eating–just puck it!

oat cashew blender muffins 4

#50: So-Easy Vegan Blender Muffins {glutenfree + flourless}
 
Print
Prep time
3 mins
Cook time
20 mins
Total time
23 mins
 
Recipe by:: Camilla
Recipe type: portable power pucks, muffins, bread, breakfast
Serves: 8
Ingredients
  • 1-1/2 cups rolled oats (certified glutenfree as needed)
  • ⅓ cup raw cashews (see note for options)
  • ¼ cup maple syrup or brown rice syrup
  • 1 cup water
  • ½ teaspoon vinegar (cider vinegar or white vinegar)
  • ¾ teaspoon baking soda
  • ¼ teaspoon fine sea salt
Instructions
  1. Preheat oven to 375F. Grease or spray 8 cups of a standard muffin tin.
  2. Place all of the ingredients into a blender (food processor will work, too); blend until smooth. Divide batter evenly between prepared cups.
  3. 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.
Notes
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 ⅓ cup (or else you will have too few).
Nutrition Information
Calories: 109 Fat: 3.1 g Saturated fat: 0.5 g Carbohydrates: 18.2 g Sugar: 7.3 g Sodium: 140 mg Fiber: 1.7 g Protein: 2.7 g Cholesterol: 0 mg
3.4.3177

 

Related posts:

Healthy Carrot Cake Blender Muffins (vegan+GF+flourless} Oat, Seed and Nut Bread Minis {vegan, flourless, gluten-free} #74: 3-Ingredient Banana Quinoa Muffins {vegan+glutenfree+flourless} Flourless Zucchini Muffins (vegan, gluten-free, nut-free, oil-free)

Filed Under: Bread, Breakfast, Gluten Free, Muffins, Portable Food, Portable Power Food, Portable Power Pucks, Snacks, Vegan, Whole Grains Tagged With: athlete fuel, blender bread, blender muffins, Bread, Breakfast, cashews, flourless, flourless bread, gluten free, gluten-free baking, gluten-free bread, gluten-free snack, muffin tin, muffins, nuts, oats, portable food, portable power food, Portable Power Pucks, snacks, Vegan, vegan baking, Vegetarian, whole grains

Previous Post: « #49: Grain-Free Flax Bread {vegan + glutenfree+sugarfree}
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Reader Interactions

Comments

  1. Emily Fairchild

    06/11/2016 at 6:38 pm

    Hi Camilla! I have some maple sugar I need to use. Could it be substituted for the maple syrup (in some quantity)? Thanks! 🙂

    • Camilla

      06/12/2016 at 9:08 am

      Hi Emily! Absolutely, it would work perfectly here. Use 3 tablespoons maple sugar and add an extra 2 tablespoons water 🙂

  2. Diana

    06/24/2016 at 9:52 am

    Hello! I’m excited to try these but wanted to make sure you did mean baking soda and not powder. I don’t see what the soda would be reacting with.

    • Camilla

      06/24/2016 at 3:08 pm

      Ack, thank you SO much, Diana! Yes, it is baking soda, but I left out the vinegar (1/2 teaspoon) in the ingredient list–I’ve made the correction! Thank you thank you!!!

  3. Rachel P.

    09/06/2016 at 2:24 pm

    These have become a regular in my house! I found that mine kept sinking though and I think it’s because I use quick-cooking oats instead of steel-cut. My first batch came out a little plain so I doubled the maple syrup, added a teaspoon of vanilla, and a little cinnamon. It yielded more muffins and came out SO good. Next time I’m going to try lavender buds in there, plus steel-cut oats!

    • Camilla

      09/11/2016 at 4:19 pm

      Oooh, I love culinary lavender! Glad the oat change made a difference!

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