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Gluten-Free Blender Muffins

The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry

These muffins are perfect for starting the day or providing a bolt of energy in the afternoon. They’re positively delicious and packed with good-for-you goodies including gluten-free oats, dates, cranberries and pears.

Gluten-Free Blender Muffins

Enjoyed for breakfast or as a snack, they’re an ideal source of the good energy we all need in the new year.

Gluten-Free Blender Muffins
Gluten-Free Blender Muffins
Cook time:
25min
Prep time:
20min
Total time:
45min

Servings:
24 Muffins

Ingredients

  • 3 cups Birch Benders pancake mix (any flavor)
  • 1 ½ cups gluten-free oats
  • 1 egg
  • 1 cup almond milk
  • 1 ½ tsp. baking powder
  • 1 tsp. baking soda
  • 1 Tbsp. cinnamon
  • 2 cups Dole dates, chopped and pitted (reserve ½ cup to fold into the batter after blending)
  • 2 cups whole cranberries (reserve ½ cup to fold into the batter after blending)
  • 3/4 cup homemade pear puree or any other jam, jelly spread or peanut butter (see below for pear puree recipe)
  • ¼ cup Heinen’s organic coconut oil
  • 1 Tbsp. vanilla extract
  • Pinch of salt

For the Pear Puree

  • 2 Bartlett pears
  • 1 cup white sugar
  • 1 cup water

Instructions

  1. Preheat oven to 350˚F. Line two muffins pans with cupcake/muffin liners.
  2. To make the pear puree, finely dice 2 Bartlett pears and add to a medium-size sauce pan along with 1 cup of white sugar and 1 cup water.
  3. Bring to a boil, then reduce to a simmer. Simmer on medium-low heat until the pears have softened and the sugar water (or simple syrup) has reduced. This takes about 10 minutes. Pour into a blender and blend until smooth.
  4. Keep the pear puree in the high-powered blender and add the pancake mix, chopped dates, whole cranberries, gluten-free oats, baking soda, baking powder, cinnamon, almond milk, egg, coconut oil, vanilla and a pinch of salt and blend until smooth.
  5. Fold in the remaining cranberries and dates. This will add texture to muffins once baked.
  6. Add the batter to the lined muffin pans.
  7. If desired, add a sprinkle of oats and a few chopped dates on top of each muffin for an extra delicious bite. Cooked bacon is also a great addition for sweet and savory flavor.
  8. Bake for 23-28 minutes until golden brown on top and set in the center. A toothpick inserted near the center of a muffin should come out with a few crumbs.
  9. Once done, remove the muffins from the pan and let them cool on a wire rack for 10 minutes.
  10. Store the muffins at room temperature for the first day (loosely covered), then in the refrigerator for up to 5 days.

Enjoy a healthy new year with a warm muffin!

Gluten-Free Blender Muffins

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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