Lets face it, as someone with Celiac Disease, there are few social situations that instill fear into our hearts as much as the dreaded POTLUCK! Now, I’ll be honest, I didn’t love potlucks before my diagnosis – I worried about where the food came from, how long it had sat out, who prepared it etc. I also have a weird thing about waiting in line for food. I can’t explain it, but I don’t like it – call me crazy. But since my diagnosis, I vacillate between being glad I have an excuse not to eat any of the stuff, and being bummed that I can’t really be a part of this free-for-all.

To combat the strain of being the gluten-free girl at the party, one of my strategies is to alway bring something that I know I can eat, and that others will want to eat. I can’t tell you what music it is to my ears when people say “this is gluten free?!”

Now, I live in a crazy house – 4 kids, a dog, a husband, 6 chickens etc. I wish I had the time to sit and craft beautiful creations for every “parent coffee” or “bagel breakfast” held at school (4 kids x 4 classes = ALOT of class functions). But, I’ve made a new discovery and it has changed my bagel breakfast attending life! Say it with me…BLENDER MUFFINS!

It is exactly what it sounds like – you put all of your ingredients into the blender, blend it for a minute or two and ta-da – batter!

I adapted this recipe from the blog Well Plated where she has lots of variations and gave me so much inspiration.

For this batch, I sweetened the muffins with apricot jam instead of honey. It made for a mildly sweet and tender muffin. The mixins are what make this muffin really special. I added chocolate chips (I truly believe that chocolate makes almost everything better), dried cherries, and coconut shreds.

Gluten Free Marmalade Blender Muffins

Prep time 15 min.
Cook time 20 min.
Makes 12

Ingredients

2 cups Gluten-Free Oats (I like Bob’s Red Mill)

2 medium Ripe Bananas

2 Eggs

1 cup Sour Cream (sub greek yogurt here if you prefer)

3 Tbs. Apricot Marmalade – Feel free to use your favorite alternate liquid sweeter (maple syrup, honey, agave etc.)

11/2 tsp GF Baking Powder

1/2 tsp GF Baking Soda

1 tsp Vanilla Extract

1/2 tsp Cinnamon

1/2 tsp Salt (I like celtic sea salt)

1/2-1 cup Your favorite mix-ins Coconut Flakes, Dried Fruit, Chocolate Chips

Instructions

Preheat oven to 400 degrees
Grease a muffin tin with coconut oil
Please all of the ingredients except for the mix-ins in the blender and blend until smooth. Stop to scrape down the sides once twice to be sure that all of the ingredients are incorporated.
Add in your mix-ins and pulse to mix, but not blend all the way into the batter.
Pour into the muffin tin and bake for 15 min.
Remove from the oven and let cool in the tin for 5 minutes or so and then transfer to a cooling rack to cool completely.
I hear these keep well in the freezer or on the counter in an airtight container, but they have never lasted long enough at my house to test that theory.