Blueberry Cardamom Oat Blender Muffins

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.

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 😉

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!

5 from 2 votes

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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!)