Gluten-Free Apple Spice Blender Muffins

• 1 3/4 cups rolled oats check label to be sure they were processed in a gluten-free facility
• 1 tablespoon cornstarch
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon apple pie spice or pumpkin pie spice
• 1/2 teaspoon salt scant
• 1/4 cup light brown sugar packed
• 3 tablespoons maple syrup
• 2/3 cup applesauce unsweetened
• 5 tablespoons canola oil
• 3 large eggs

1. Place oats in a blender and process on high until oats are the consistency of flour, about 1 minute.
2. Add cornstarch, baking power, baking soda, cinnamon, apple pie spice, and salt to blender. Pulse to combine.
3. Add brown sugar, maple syrup, applesauce, oil, and eggs to blender. Process on medium speed just until the mixture combines into a smooth batter, 20-30 seconds. Let batter rest 10-15 minutes while oven preheats.
4. Preheat oven to 425u0b0F.
5. Line a 12-cup muffin pan with paper baking liners.
6. Divide batter evenly among muffin cups, stopping about 1/4 inch from the top of the liners.
7. Bake muffins on middle rack of preheated oven for 5 minutes.
8. Reduce oven temperature to 350u0b0F. Continue baking muffins until lightly browned and a toothpick inserted in center comes out clean, about 12 minutes longer.
9. Check to see that muffins are done. Remove from oven or add time as needed.
10. Turn muffins out of pan onto a cooling rack. Let cool 45 minutes to 1 hour before serving. Leftover muffins can be stored in an airtight container at room temperature for 2 days, in the refrigerator for 4 days, or in the freezer for 2 months.

rolled oats, cornstarch, baking powder, baking soda, ground cinnamon, apple pie spice, salt, light brown sugar packed, maple syrup, canola oil, eggs

Taken from www.yummly.com/recipe/Gluten-Free-Apple-Spice-Blender-Muffins-9073994 (may not work)