Gluten free and full of flavor, these Cherry Orange Oat Muffins taste like fall, and bonus: all you need is a blender and a muffin tin to make them!
If you haven’t hopped aboard the blender muffin train, it’s time you re-evaluate your priorities.
See, I like baking, but it always seems like such an undertaking. So many steps, so many pans, wet ingredients separate from the dry ingredients, measuring exact measurements or else, etc.
So you can understand my excitement when faced with the prospect of blender muffins. They’re just what they sound like – throw all of the ingredients into a blender, mix, and pour into a muffin tin to bake. Fast, foolproof, and my kinda recipe. Especially on a Sunday when I can’t even be bothered to put on mascara, let alone take on some monumental baking endeavor.
These muffins are SO flavorful, and the cherries stay delightfully juicy after baking. The orange zest is essential in achieving such a vibrant flavor, so don’t skip this step, friends! Zesting that orange is literally the only real work you have to do for this recipe.
Even better, these are entirely gluten-free, packed with fiber thanks to a combo of oats and almond flour, and lightly sweetened with all natural maple syrup. You could certainly sub honey or even sugar if you wanted to, but I think the maple syrup really plays well with the orange and cherry party goin’ on here.
If you don’t have almond flour, you could sub wheat or all-purpose flour (same amount) and achieve the same result.
Seriously, look at that gooey cherry magic happening! Absolutely perfect.
- 1½ cups rolled oats
- ½ cup almond flour
- zest of 1 orange
- juice of ½ orange
- ½ cup almond milk
- 3 eggs
- ½ cup greek yogurt
- ⅓ cup maple syrup
- 1 tsp baking soda
- ½ tsp salt
- 1½ cup frozen cherries
- Preheat oven to 350 degrees F.
- Add all ingredients except the cherries to a blender or food processor and pulse until smooth.
- Add the mixture evenly to a well-oiled 12-serving muffin tin (or one lined with aluminum muffin liners).
- Add 2-4 cherries to each cup, and push down a little bit into the batter.
- Bake for 30 minutes, or until a toothpick inserted into the center of the muffins comes out clean.