Gluten-Free Blender Muffins
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The following recipe was created in collaboration with recipe developer, Lauren Schulte.
These muffins are perfect for starting the day or providing a jolt of energy in the afternoon.
They’re positively delicious and packed with good-for-you ingredients like gluten-free oats, dates, cranberries and pears.
Gluten-Free Blender Muffins
Cook time: 25min Prep time: 20min Total time: 45min
Servings: 24 Muffins
Ingredients
- 3 cups Birch Benders pancake mix
- 1 ½ cups gluten-free oats
- 1 Heinen's pasture raised egg
- 1 cup almond milk
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- 1 Tbsp. cinnamon
- 2 cups Dole dates, chopped and pitted (reserve ½ cup to fold into the batter after blending)
- 2 cups whole cranberries (reserve ½ cup to fold into the batter after blending)
- 3/4 cup homemade pear puree or any other jam, jelly spread or peanut butter (see below for pear puree recipe)
- ¼ cup Heinen’s organic coconut oil
- 1 Tbsp. vanilla extract
- Pinch of salt
For the Pear Puree
- 2 Bartlett pears
- 1 cup white sugar
- 1 cup water
Instructions
- Preheat oven to 350˚F. Line two muffins pans with cupcake/muffin liners.
- To make the pear puree, finely dice 2 Bartlett pears and add to a medium-size sauce pan along with 1 cup of white sugar and 1 cup water.
- Bring to a boil, then reduce to a simmer. Simmer on medium-low heat until the pears have softened and the sugar water (or simple syrup) has reduced. This takes about 10 minutes. Pour into a blender and blend until smooth.
- Keep the pear puree in the high-powered blender and add the pancake mix, chopped dates, whole cranberries, gluten-free oats, baking soda, baking powder, cinnamon, almond milk, egg, coconut oil, vanilla and a pinch of salt and blend until smooth.
- Fold in the remaining cranberries and dates. This will add texture to muffins once baked.
- Add the batter to the lined muffin pans.
- If desired, add a sprinkle of oats and a few chopped dates on top of each muffin for an extra delicious bite. Cooked bacon is also a great addition for sweet and savory flavor.
- Bake for 23-28 minutes until golden brown on top and set in the center. A toothpick inserted near the center of a muffin should come out with a few crumbs.
- Once done, remove the muffins from the pan and let them cool on a wire rack for 10 minutes.
- Store the muffins at room temperature for the first day (loosely covered), then in the refrigerator for up to 5 days.
Enjoy a healthy new year with a warm muffin!
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
