A year ago, I had every intention of starting a blog. Within that year, I’m pretty sure I came up with every single excuse as to why I shouldn’t. I was “too busy”, “not creative enough”…I mean…I could pour my heart and soul into this thing and be a drop in the ocean in regards to influence. This could be me shouting out into an empty void with little gain or satisfaction. The negative thoughts eventually began to replace themselves with positive ones. A lot of “what if” thoughts populated my mind and I truly started thinking about this as a positive resource that I could reference or use to help others make more positive changes in their lives. So…I’m here. Hi! Welcome.
Thank you for allowing me this space on the internet where I can express my thoughts and share the food I’ve come to enjoy over the years as a plant based dietitian. I want these recipes, articles and personal experiences to help encourage you to eat more plants and love them just as much as I do. Regardless if you are vegan or not, you are welcomed here too. We can all inspire each other to be the best version of ourselves for sure. And while you’re hear, why not enjoy these muffins with me?
Made these muffins after making a batch of failed cookies. It wasn’t so much that the cookies tasted terrible. They were quite good, but they did not have the consistency of a cookie. They were like flat muffins. I re-tested the base ingredients and made a few modifications to them into these muffins. They are tender, flavorful and make for a perfect grab and go snack or breakfast if you are in a rush. Loaded with oats, blueberries and pecans for flavor, but also to pack as much nutrition into these guys as possible…I’m a dietitian after all. Hope you enjoy these muffins as much as my husband and I did.
Honestly, the hardest part about this recipe is resisting the urge to eat the whole tray in one sitting. Replacing regular flour for oats and a mix of nuts helps up the fiber and healthy fats makes these muffins more nutritious as well as an excellent way to start your day.
- 2 cups gluten free rolled oats
- 1/2 cup pecans
- 1/4 cup coconut sugar or brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 bananas, mashed
- 1 flax egg (1 tbsp ground flax seed mixed together with 3 tbsp water)
- 2 tsp cinnamon
- 1 cup unsweetened plant milk (I used soy milk)
- 1 cup frozen blueberries
- Set oven to 350F. Place oats, pecans, sugar, baking powder, salt and cinnamon in a food processor and process into a course flour.
- Add mixture to a medium mixing bowl and add in mashed banana, flax egg, and soy milk, then whisk together to make a batter.
- Fold in blueberries gently to prevent them from bleeding into the batter.
- In a non-stick muffin tin fill muffin cups 3/4 of the way to the top (they will rise) and place in preheated oven for 25 minutes. To check if fully cooked, stick a toothpick in one of the muffins and make sure it comes out clean.
- Remove from oven and allow to completely cool for at least 10 minutes prior to removing them from the muffin tin.
- If not using a non-stick muffin tin, add cupcake liners or make sure to grease muffin tin lightly before adding in batter.
- I have not tested this recipe using other gluten free flours, so can’t promise recipe will uphold using other substitutes. Please let me know if you test out using other flours with success.
Did you try this recipe? Comment below or tag me on Instagram using #nutritiouslycat so I can see your creations!