These Hearty Blueberry Muffins are delicious and versatile. I made a batch for my kids as part of Sunday morning brunch. I slipped the few leftovers into my bike jersey for a snack on a 2-hour gravel training ride. The muffins digest easily as they are made from oats and provide a nice balance of carbs, protein, and salt—real food and a tastier option to gels. They also hold together just fine in a jersey pocket or day pack.
Eric Aakko, MS MCHES, is a certified plant-based chef educator and backcountry cyclist. His upcoming cookbook is Clean Endurance: 100 Plant-Based Recipes for Culinary Wellness. Read more at his website.
2 cups oat flour (or freshly ground organic oats)*
1 cup plant-based milk (e.g. soy or almond)
½ cup Sucanat (or similar cane sugar)
½ cup applesauce
2 tablespoons freshly ground flax seed
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon apple cider vinegar
1 teaspoon ground cinnamon
¾ teaspoon salt
Pinch of fresh ground nutmeg
1 cup whole blueberries (fresh or frozen)
½ cup chopped walnuts
*Regular oat flour can be used in this recipe. Or grind your own from organic rolled oats in a blender that has a grain grinding attachment.
• Heat oven to 350 degrees.
• Mix nut milk, flax seeds, apple cider vinegar, and vanilla in a small bowl—set aside.
• In a large mixing bowl, combine oat flour, Sucanat (or cane sugar), salt, cinnamon, nutmeg, and baking powder. Stir until thoroughly mixed.
• Add the nut milk and all mixed ingredients from the small bowl, including the applesauce. Fold into the mixture any remaining ingredients, such as nuts and berries.
• Spray a 12-muffin baking tin with olive oil spray (or use muffin/cupcake paper inserts) to prevent sticking.
• Carefully divide muffin mixture between the 12 spaces. Place in oven and bake for about 25 minutes, or until a knife can be cleanly inserted into a muffin.
• Remove from oven and allow to cool for about 5 minutes.
• Using a knife, carefully run the knife edge around each muffin and remove. Place on cooling rack for another 10-15 minutes. Serve with nut butter, a variety of jams, or vegan butter. Watch the Plant-Based Scratch Kitchen (PBSK) for more recipes and a demo on making the muffins.