Oat & Apple Blender Muffin Bites, Gluten-Free

Sharon & Gordon Wall, Canada, gave this recipe rave reviews. Based on their recommendation, I finally managed to have on hand both an apple and full-fat yogurt (not so easy to find in a small town). First, Barry ate the apples and so I bought another only to discover that the yogurt was gone! After a trip to the store yesterday, I immediately went home and baked a batch of muffins . . . before my ingredients again disappeared!

I decided to make mini muffin bites; other than that I followed the recipe as created by Christine Byrne @ BuzzFeed. Must admit that the batter was so thin (after processing in blender) that I was skeptical, but the muffins baked up nicely and puffed just as described in the directions.

Thoughts: The muffins are not overly sweet so add a dab of jelly if you desire extra sweetness.  Think I'll try adding nuts to the next batch.

Note: Oats are actually gluten-free. However, if they are grown in fields close to wheat, barley or rye or processed in mills that also process those grains, the oats can become contaminated with gluten. If you are not gluten intolerant (we are not) but want to try this recipe, don’t worry about purchasing gluten-free oats.

Oat & Apple Blender Muffin Bites, Gluten-Free   Makes about 36 minis or 1 dozen regular sized muffins

2 cups gluten-free rolled oats (see note above)

2 large eggs

1 cup full-fat Greek yogurt, plain (such as The Greek Gods® Greek Yogurt, traditional & plain with 14 grams fat)

1 tablespoon cornstarch

½ teaspoon baking soda

¼ cup honey

¼ cup light brown sugar

3 tablespoons coconut or canola oil

1 teaspoon vanilla

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 medium apple, chopped

1. Preheat the oven to 350°.
2. Combine all ingredients except the chopped apple in a blender and puree until smooth. 
   
   
   
   
3. Add the chopped apple and stir it in with a spoon or spatula.
   
   
   
   
4. Pour or scoop into greased muffin tins.
   
5. Bake in the preheated oven, about 18 minutes for minis (23 to 25 minutes for regular sized), until the muffins are puffed and lightly browned.
6. Remove and cool on a rack.
   
   

Recipe without photos . . .

Oat & Apple Blender Muffin Bites, Gluten-Free   Makes about 36 minis or 1 dozen regular sized muffins 

2 cups gluten-free rolled oats (see note above)

2 large eggs

1 cup full-fat Greek yogurt, plain (such as The Greek Gods® Greek Yogurt, traditional & plain with 14 grams fat)

1 tablespoon cornstarch

½ teaspoon baking soda

¼ cup honey

¼ cup light brown sugar

3 tablespoons coconut or canola oil

1 teaspoon vanilla

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 medium apple, chopped

1. Preheat the oven to 350°.
2. Combine all ingredients except the chopped apple in a blender and puree until smooth. 
3. Add the chopped apple and stir it in with a spoon or spatula. 
4. Pour or scoop into greased muffin tins.
5. Bake in the preheated oven, about 18 minutes for minis (23 to 25 minutes for regular sized), until the muffins are puffed and lightly browned.
6. Remove and cool on a rack.