Gluten-Free Morning Glory Blender Muffins
Sometimes you just need to switch things up a bit. I fell in love with these new muffins.
Gluten-Free Morning Glory Blender Muffins
These easy and tasty muffins are a wonderful way to start any day or a great grab and go snack. They feel like fall, but don’t contain pumpkin. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts and cinnamon.
Ingredients
1 1/2 cups rolled oats
2/3 cup coconut sugar
1/4 teaspoon baking soda
1 teaspoon of baking powder
1 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup shredded carrots
1/3 cup currants
1/2 cup chopped walnuts (can be omitted to make them school safe)
1/2 cup unsweetened shredded coconut
1 cup of unsweetened applesauce
2 large eggs
2 tablespoon of grape seed or avocado oil
1 teaspoon vanilla extract
1 tablespoon each of flax seeds and hemp seeds
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Grease 12 muffin cups, or line with paper muffin liners.
In a blender, pulse oats until finely ground. Add in cinnamon, baking soda, baking powder and salt. Pulse once or twice.
Add in eggs, oil, sugar, applesauce and vanilla. Blend until smooth.
Transfer the mixture to a bowl and add in shredded carrots, coconut, nuts and currants. Mix together.
Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Enjoy!