quickbread - Blueberry Blender Muffins (Gluten-Free)

By tinathorn

Ingredients

• 1/2 cup (1.7 ounces) old-fashioned rolled oats (gluten free, if desired)
• 1 1/2 cups (5.7 ounces) sliced almonds
• 2 tablespoons ground flax seeds
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch freshly ground nutmeg
• 3/4 teaspoon fine sea salt
• 1/4 cup milk or unsweetened nut or soy milk
• 1 medium ripe banana, peeled
• 1/2 teaspoon vanilla extract
• 3 tablespoons maple syrup
• 2 tablespoons extra virgin coconut oil or butter, melted and cooled slightly
• 2 large eggs
• 1 cup fresh or frozen wild blueberries

Details

Servings 12
Adapted from nickisizemore.com

Preparation

Step 1

Preheat the oven to 350˚F. Line 12 muffin cups with paper liners.
In a blender, combine the oats, almonds, flax seeds, baking powder, cinnamon, nutmeg and sea salt. Blend until the oats and almonds are finely ground, stopping and scraping often if using a regular blender, or using the tamper to stir if using a high-speed blender such as a Vitamix. Be careful not to over-blend, otherwise the almonds could turn into butter. Transfer the flour to a medium bowl.
In the blender (no need to clean) add the milk, banana, vanilla, maple syrup, coconut oil and eggs. Blend until smooth. Pour the wet ingredients over the dry ingredients and stir until combined. Fold in the blueberries.
Transfer the batter to the prepared muffin cups (an ice cream scoop is a great tool for this job). Bake 30-35 minutes, rotating the pan halfway through cooking, or until pale golden and lightly firm to the touch. Cool completely. Do Ahead: The muffins can be refrigerated in an airtight container for up to 2 days or frozen for up to 2 months.