I’m a big fan of muffins. And when I’m craving muffins, I also tend to be in a lazy mood. Something about weekend mornings…
But, I also strive to make my diet as high in whole, unprocessed foods as possible.
These muffins solve both of those problems. They’re oil-free and *almost* all whole foods (besides the sugar), are packed with nutrition from nuts & oats, flexible with the type of ingredients you use, and are super easy to make. Literally less than 15 minutes for prep & dishwashing time. You don’t even need a bowl–just a blender or food processor!
Makes one dozen muffins
- 3 cups rolled oats*
- 3/4 cup nuts–I do half walnuts half cashews
- 6 tbsp maple syrup
- 6 tbsp vegan white sugar or brown sugar**
- 1/4 cup cocoa powder
- 1 tsp vanilla
- 1/2 tsp salt
- 1.5 tsp baking soda
- 1 & 3/4 cups water
- Optional add-ins: chocolate chips, chopped nuts
*If you have oat allergies, you can substitute rye flakes
**If you want to try substituting the sugar out for more syrup to make them more wfpb, I bet it would work great, just use less water!
- Preheat oven to 350 degrees F.
- Add all ingredients (besides the optional add-ins) to a blender or food processor and blend until the oats are in tiny pieces–about the size of breadcrumbs. The batter will be very thin, like pancake batter.
- If using add-ins, stir them into the batter.
- Distribute batter evenly in a greased 12-cup muffin tin.
- Bake for 20 minutes or until an inserted toothpick comes out clean.
- Let cool for 5-10 minutes, and enjoy!