“There are two types of people in this world. Those who like Neil Diamond and those who don’t.” – Bob Wiley, What About Bob?
I would have to add to Bill Murray’s immortal words this additional separator:
“There are two types of people in this world. Those who can bake, and those who like to eat what other people bake.”
I would consider myself in the second category, except that I have a husband who likes chocolate chip cookies, and it’s my personal goal in life to find the perfect vegan chocolate chip cookie recipe that makes him want to renew our vows. It’s going to happen. But in the meantime, I need to exercise my baking muscle in other ways. So far on this here blog the only baked good has been scones. And don’t get me wrong, they are delicious, but we need more variety, and fast. So let’s continue this quick bread trend and go for some muffins. And let me tell you, if you are in the second category like me (Eater of Baked Goods rather than Baker), these blender muffins are the perfect way to get your bake on without breaking a sweat or coating yourself in flour.
Make Vegan Blender Muffins in 3 Easy Steps
Step 1 – Add all ingredients into a blender.
Step 2 – Blend all ingredients.
Step 3 – Pour the batter into lined muffin cups and bake.
Oh, did I mention there are only 7 ingredients? Oh, and did I also mention that these are oil-free, and gluten-free, and completely vegan? Wait, where are you going? Come BAAAAAAAAAAAAAAAAAAAACCCCCCCCCCKKKKKKKKKKKK.
So what are these 7 ingredients, you ask? Presented above in a spiral-ish pattern for your viewing pleasure, they are as follows:
Old-Fashioned Rolled Oats (the flour)
Raw Cashews (the fat)
Maple Syrup (the sweet)
Unrefined Sugar (the sweet)
Baking Soda (the leavener)
Vanilla (the warmth)
Salt (the flavor bumper-upper)
Water (the silent 8th ingredient)
You might be wondering how this idea came about. It came about because I’m lazy. I wanted to make muffins, and I know that a lot of people use oat flour in their baked goods, and I’ve tried it before with mixed results. But I absolutely detest pulling out my food processor just to make oat flour. If I make a lot, I never know how long to keep the extra, and the extra is never enough for the next time I want to use it, so I end up having to make it again, and UGH, I can’t believe how many words I just typed about oat flour.
Then I thought to myself, “If I only use oats for the flour, then I can blend them along with the rest of the batter ingredients, because there’s no gluten and they won’t make the muffins tough. And, raw cashews that are pureed with water are super creamy and thicken up when heated, so I bet they would be a great replacer for oil/milk/eggs.”
As it turns out, I was right. Like, really right. Holy guacamole, these muffins are easy to make. And they taste delicious. And they are that polarizing word that people who talk about food love to hate – I’m going to say it.
These muffins are moist.
See? Can you believe there is no oil in those bad boys? Me either, honestly. Although, Michael is all technical and insists that OF COURSE there is oil, because there’s oil in the cashews, and I’m like, yeah, but it’s not like it’s 1/2 cup of cashew oil, and this is the stuff we “argue” about, in case you were curious.
So, next time you get a hankering for muffins, but you hear that little voice in your head whisper, “you’ll never be a baker”, tell the voice to get lost and blend up some batter. 30 minutes later you’ll be eating a delicious, MOIST, healthy muffin that actually tastes amazing, and that stupid voice will still be hungry. Do imaginary voices get hungry? For our purposes, yes, yes they do.
I really shouldn’t write at night anymore. It gets weirder and weirder the later it gets. I think I’ll go to bed now. I can dream about having these muffins for breakfast.
There are now two other flavor varieties of the vegan blender muffins, and more to come! Check these out if you want more easy muffins in your life.
They taste as good as they look. Plus you can see me make them on tv!
Check them out here.
Pumpkin seeds instead of cashews. Apple cider instead of water. Cinnamon cashew frosting. Do you need any other reasons to go make these right now? I didn’t think so. Check them out here.
But the original deserves a place on your “I Baked This” list, for sure. Please let me know if you give them a try! Comments are my fav. 🙂
- 3 cups rolled oats (use certified GF oats for gluten-free)
- ¾ cup raw cashews
- ¼ c. maple syrup
- ¼ c. unrefined sugar
- 1 t. vanilla extract
- ½ t. salt
- 1½ t. baking soda
- 2 cups water
- Preheat oven to 375 degrees F.
- Add all ingredients to a blender and puree mostly smooth and no large pieces of nuts remain.
- Fill 12 muffin liners to the brim.
- Bake for 22 minutes or until a toothpick comes out mostly clean.
- Remove muffins to a cooling rack for at least 10 minutes before enjoying with a pat of vegan butter, or simply plain.