Gluten-Free Whole Grain Blender Muffins

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Recipe Note: Pre-grated carrots and zucchini may also be used. If freshly-grating vegetables, this step can be done a day ahead of time. After grating, store in a covered container in the refrigerator and take out when ready to prepare the recipe.

Recipe courtesy of Kathy Jordan, MS, RDN, CPT

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1. Wash hands with soap and water.

2. Rinse all fresh produce items under cold running water prior to prepping.

3. Preheat oven to 350 degrees Fahrenheit. Spray a 12-cup muffin tin with no-stick cooking spray or line with muffin liners and set aside.

4. Add oats, pumpkin, banana, eggs, milk, oil, maple syrup, baking soda and spices to a blender. Place lid on and blend well.

5. Pour mixture from blender into a large bowl. Use a rubber spatula to remove remaining batter.

6. Stir in grated veggies and optional add-ins, if desired.

7. Scoop batter into muffin tins to about 3/4 of the way full. Bake in oven for 18 to 22 minutes until a toothpick inserted into the middle of a muffin comes out clean.

8. Let cool in pan for about five minutes before removing to cooling rack.

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