Stupid-Easy Recipe for Gluten-Free Apple Spice Blender Muffins (#1 Top-Rated)

Even if you follow a gluten-free diet, you can enjoy these moist applesauce and spice muffins. Oats ground in a blender are the “flour”; just grind them up and then mix the rest of the batter in the blender as well. They’re quick to prep and bake, making these a great bet for an easy breakfast or snack.

Satisfy your sweet tooth with this easy-to-make recipe for Gluten-Free Apple Spice Blender Muffins.

1. Info for Gluten-Free Apple Spice Blender Muffins

• Cook Time: 1 hr 15 min
• Total Time: 1 hr 15 min
• Servings: 12
• Calories: 156.74 kcal

2. Ingredients for Gluten-Free Apple Spice Blender Muffins

• 1 3/4 cups rolled oats (check label to be sure they were processed in a gluten-free facility)
• 1 Tbsp. cornstarch
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp. ground cinnamon
• 3/4 tsp. apple pie spice (or pumpkin pie spice)
• 1/2 tsp. salt (scant)
• 1/4 cup light brown sugar (packed)
• 3 Tbsp. maple syrup
• 2/3 cup applesauce (unsweetened)
• 5 Tbsp. canola oil
• 3 large eggs

3. Directions:

1. Place the oats in a blender and process on high until they are the consistency of flour, about 1 minute.
2. Add the cornstarch, baking power, baking soda, cinnamon, apple pie spice, and salt to blender. Pulse to combine.
3. Add the brown sugar, maple syrup, applesauce, oil, and eggs to the blender. Process on medium speed just until the mixture combines into a smooth batter, 20-30 seconds. Scrape down the sides of the blender as needed. Let batter rest for 10-15 minutes while the oven preheats.
4. Preheat the oven to 425°F.
5. Line a 12-cup muffin pan with paper baking liners.
6. Divide the batter evenly among muffin cups, stopping about 1/4 inch from the top of the liners.
7. Bake the muffins on middle rack of oven for 5 minutes.
8. Reduce oven temperature to 350°F. Continue baking muffins until lightly browned and a toothpick inserted in center comes out clean, about 12 minutes.
9. Check to see that muffins are done. Remove from oven or add time as needed.
10. Turn muffins out of pan onto a cooling rack. Let cool 45 minutes to 1 hour before serving. Leftover muffins can be stored in an airtight container at room temperature for 2 days, in the refrigerator for 4 days, or in the freezer for 2 months.

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