Cranberry Pecan Blender Muffins (Vegan + Gluten-Free)
Cranberry Pecan Blender Muffins (Vegan + Gluten-Free) is a morn meal that serves 12. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 145 calories, 3g of protein, and 5g of fat per serving. For $1.02 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Hummusapien has 15 fans. If you have old-fashioned oats, salt, orange zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 32 minutes. Overall, this recipe earns a good spoonacular score of 64%. Similar recipes include Cranberry Pecan Blender Muffins (Vegan + Gluten-Free), Cranberry Orange (Blender) Coffee Cake – Gluten Free & Vegan, and Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free).
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 22 minutes
Ingredients:
¼ cup unsweetened applesauce
1½ tsp baking soda
1 tsp cinnamon
½ cup coconut sugar (or brown sugar)
½ tsp ground ginger
3 cups old-fashioned oats (not quick oats, certified GF if necessary)
Zest of an orange
½ cup pecan pieces
½ tsp salt
1 tsp vanilla extract
Equipment:
muffin tray
oven
blender
spatula
wire rack
Cooking instruction summary:
Preheat oven to 400F. Spray a 12-cup muffin tin with cooking spray.Add the oats, pecans, coconut sugar, cinnamon, ginger, salt, and baking soda to a high-speed blender. Blend until well combined.Add orange zest, juice, applesauce, and vanilla extract. Blend again just until smooth, stopping once with a fork or spatula make sure there's no dry mix stuck to the bottom. The batter will thicken as it sits.Pour batter evenly into muffin tin filling to the top, and garnish with extra oats if desired. Bake for 24 minutes or until a fork comes out clean.Cool muffins in tin for 10 minutes before carefully transferring to a cooling rack to cool completely.Store leftovers in an air-tight container in the refrigerator.
Step by step:
1. Preheat oven to 400F. Spray a 12-cup muffin tin with cooking spray.
2. Add the oats, pecans, coconut sugar, cinnamon, ginger, salt, and baking soda to a high-speed blender. Blend until well combined.
3. Add orange zest, juice, applesauce, and vanilla extract. Blend again just until smooth, stopping once with a fork or spatula make sure there's no dry mix stuck to the bottom. The batter will thicken as it sits.
4. Pour batter evenly into muffin tin filling to the top, and garnish with extra oats if desired.
5. Bake for 24 minutes or until a fork comes out clean.Cool muffins in tin for 10 minutes before carefully transferring to a cooling rack to cool completely.Store leftovers in an air-tight container in the refrigerator.
Nutrition Information:
covered percent of daily need
