Baking Healthy

Blueberry Cardamom Oat Blender Muffins

June 5, 2018

 

Blueberry Cardamom Blender Muffins are healthy, completely gluten-free, AND dairy-free. There's also no added oil or refined sugars. I think they'll change your life.

Okay guys. This muffin recipe is going to change.your.life.

FOR REAL though.

These Blueberry Cardamom Blender Muffins are healthy, completely gluten-free, AND dairy-free. There’s also no added oil or refined sugars.

“But how is that possible?!” you might ask.

I know, it seems hard to believe. 😉

The base of the muffins is oats and cashews. The oats are blended down into oat flour and the oils from the cashews work as a binding agent. Then there’s a little bit of plant-based milk, maple syrup for sweetness, and a generous shake of cardamom and cinnamon. And of course a heaping 1 1/2 cups of fresh blueberries.

Blueberry Cardamom Blender Muffins are healthy, completely gluten-free, AND dairy-free. There's also no added oil or refined sugars. I think they'll change your life.

The best part about Blueberry Cardamom Muffins is that they are made 100% in the BLENDER. Which means less mess and only one dish for you to wash! (Okay, okay, you might have to wash a measuring scoop or two.)

I bet you could go from clean kitchen to muffins into your oven in 5-10 minutes. Seriously. If a muffin snack attack strikes, you know which recipe has your back 😉

Blueberry Cardamom Blender Muffins are healthy, completely gluten-free, AND dairy-free. There's also no added oil or refined sugars. I think they'll change your life.

I guarantee your kids (or even your husband) will have no idea that there’s no flour in these muffins, or that they’re vegan! Because even though they are gluten-free and dairy-free, they are also still moist like a regular muffin.

I told you these Blueberry Cardamom Bender Muffins were the magical unicorn of muffins!

I’d really love to know what you think – so leave a comment and/or rating below!

Blueberry Cardamom Blender Muffins are healthy, completely gluten-free, AND dairy-free. There's also no added oil or refined sugars. I think they'll change your life.

5 from 2 votes
Blueberry Cardamom Oat Blender Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Blueberry Cardamom Blender Muffins are completely gluten-free, AND dairy-free. There's also no added oil or refined sugars and they're made 100% in the blender!

Course: Breakfast
Cuisine: American
Keyword: blender, breakfast, dairy free, gluten free, muffin, oat flour, vegan
Servings: 12 muffins
Calories: 193 kcal
Author: Maresa | breakfast for dinner
Ingredients
  • 3 cups rolled oats
  • 1 cup raw cashews
  • 1 1/2 cups plant-based milk (regular dairy milk also works)
  • 1/2 cup maple syrup (reduce to 1/4 cup for a less sweet muffin)
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cardamom
  • 1/2 tsp cinnamon
  • 1 1/2 cups fresh blueberries
Instructions
  1. Preheat oven to 375 F and line a 12-cup muffin tray with muffin liners.

  2. Add all ingredients into a blender. Blend on high until mixture is smooth. Add blueberries and mix into the blended ingredients with a spoon.

  3. Pour batter into each muffin cup, filling almost to the top.

  4. Bake for 17-20 minutes or until a toothpick inserted comes out clean.

  5. Cool on a wire rack for at least 10 minutes. Then dive in!!

Recipe Notes

I make these muffins in my Vitamix, but you do not need a high-powered blender to make them.

If you don't have cardamom in your spice cabinet, increase the cinnamon to 1 tsp.

This recipe is adapted from my popular recipe for Gingerbread Blender Muffins. (Which you should also try. Gingerbread doesn’t just have to be for Christmas!)

  • Reply
    Natalie
    June 5, 2018 at 9:56 pm

    These blueberry muffins look and sound so delicious! Can’t wait to try this recipe!

  • Reply
    Lo.a
    June 11, 2018 at 4:26 pm

    Replacement for cashews please.

  • Reply
    Sue Ann
    May 5, 2020 at 1:28 pm

    These muffins were delicious! I could not believe it. Living in Italy, I used a spice grinder for the cashews, and an immersion blender for the rest. They were moist and delicious. I increased the cardamom, as the flavor is prominent in baked goods in Sweden. So glad I found the recipe!

    • Reply
      breakfastfordinner
      May 5, 2020 at 1:49 pm

      They are kind of unbelievable, aren’t they? I am so glad to hear you loved them!! Thanks for sharing your process with us. Sending hugs to you in Italy.

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