Gluten-Free Morning Glory Blender Truffles

1. Preheat oven to 350 levels F. Coat a 24-cup mini muffin tin with cooking spray.

2. Pulse oats in a blender till finely ground. Add cinnamon, baking powder, baking soda and salt; pulse as soon as or twice to mix. Add eggs, applesauce, brown sugar, oil and vanilla; puree till comfy. Jog in carrot, currants (or raisins) and nuts. Occupy the engaging muffin cups (they might perchance well also be full). Sprinkle with coconut, if desired.

3. Bake the cakes till a toothpick inserted within the heart comes out shipshape, 16 to 19 minutes. Icy within the pan on a wire rack for 10 minutes, then flip out to cool completely.

Guidelines

Tip: Of us with celiac illness or gluten sensitivity must use oats labeled “gluten-free,” as oats are in total wicked-noxious with wheat and barley.

Instruments: 24-cup mini muffin tin