Pumpkin-Oat Mini Muffins
These gluten-free pumpkin muffins are packed with oats and chocolate chips.
Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze.
If you prefer to use fresh blueberries, they’re an equal swap for the frozen in this recipe.
Photo: Ali Redmond
These are two-bite muffins with a dense and gooey texture.
The chocolate chips are an optional but excellent addition.
These muffins can be eaten over several days or frozen and enjoyed for up to a month.
Ali Redmond
Make a batch on the weekend and keep them in your freezer.
For a grab-and-go breakfast, reheat the oatmeal cakes in the microwave for about 40 seconds.
Gluten-Free Morning Glory Blender Muffins
These gluten-free muffins use finely ground rolled oats in place of flour.
That gives the fruit- and nut-studded muffins a tender texture and fluffy crumb.
Apple Spice Muffins
Think of creme fraiche as sour cream’s richer, thicker, less-sour sibling.
Baked Banana-Nut Oatmeal Cups
Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups.
Reheat in the microwave for about 40 seconds.
Strawberry-Orange Breakfast Cakes
Yes, you’re free to pull off baked goods on busy mornings!
With a make-ahead batter and filling, these breakfast muffins go from fridge to table in under 30 minutes.
