#50: So-Easy Vegan Blender Muffins {glutenfree + flourless}
Prep time
Cook time
Total time
Recipe by::
Recipe type: portable power pucks, muffins, bread, breakfast
Serves: 8
  • 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
  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.
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
Recipe by power hungry at https://powerhungry.com/2016/06/5314/