Oatmeal Almond Butter Blueberry Pancake Cookies

Don’t you love it when you turn on the oven, throw a bunch of stuff in a bowl, hope for the best, and the result turns out amazing? Same here. And that’s exactly what happened with these Oatmeal Almond Butter Blueberry Pancake Cookies today.

Oatmeal Almond Butter Blueberry Pancake Cookies

So this blog post is rather spontaneous. To be honest I’m in the middle of a few others that are more intensive in terms of scope and research required (think nutrition and sustainability).

But I’ve done so much grueling brain-sucking work this weekend I decided to take a break and make some cookie muffin things and they turned out so yummy I decided I’m extend said break by snapping a few phone photos (I need to get out my real camera…I’ve just been so damn busy the past few weeks) and toss them (figuratively) on the blog.

Oatmeal Almond Butter Blueberry Pancake Cookies

The plus of spending so much time on the grind this weekend for work/school is that I suppose I learned a lot. Including that school is hard, I have a lot of self-reflection to do with professional development/relationships, having a working kitchen is very therapeutic to my existance and that people definitely notice dog hair in jam photos. Oops.

But back to the baked goods hand: these are basically pancakes/muffin tops in cookie form due to a lack of other equipment available in my apartment. I had muffins in mind, but presently lack a muffin tin, so here we are.

Oatmeal Almond Butter Blueberry Pancake Cookies

I used some random pancake mix I had taking up space on my shelf. It’s not that I don’t love pancakes (I do), but I just usually feel silly making pancakes for myself unless I have others to share with. This is completely absurd and silly and I am worthy of pancakes but for some reason I feel like pancakes always seem too fancy for flying solo.

Anyways, here we are with pancake-mix cookie things. If you don’t have almond butter, go ahead and use melted non-dairy butter, coconut oil, or vegetable oil. All will work swimmingly.

Oatmeal Almond Butter Blueberry Pancake Cookies

These are perfect not-too-sweet mid-morning snacks. If you want them a bit sweeter add a tablespoon or two of maple syrup, agave, sugar or honey. I’m fine and dandy with them smothered in almond butter and/or some homemade chia seed jam.

Now it’s back to work for this sad old grad student. But at least this time, I have muffin cookie things! Hooray!

Oatmeal Almond Butter Blueberry Pancake Cookies

Oatmeal Almond Butter Blueberry Pancake Cookies

Prep Time:  10 minutes
Cook Time: 10-12 minutes
Servings: about 12 cookies

Ingredients:

  • 1 1/2 cups whole-wheat pancake or waffle mix
  • 1/2 cup rolled oats
  • 2 tablespoons almond butter (or softened non-dairy butter, coconut oil, or vegetable oil)
  • 1 1/4 cup non-dairy milk
  • 1 tablespoon chia or flax seeds + 3 tablespoons water
  • 1/2 cup frozen or fresh blueberries

Method:

  1. Preheat oven to 350°F. Prepare baking sheet with silicone mat or parchment paper.
  2. Combine flax and water and set aside. allow to sit and thicken, at least 10 minutes.
  3. Combine pancake mix, almond butter, rolled oats, non-dairy milk, chia seeds/flax, and fresh or frozen blueberries and mix until just combine.
  4. Spoon about 2 tablespoons batter (it will be thinner than normal cookie dough) onto prepared sheet, leaving a few inches between each cookie.
  5. Bake for 10-12 minutes until golden and fluffy.
  6. Enjoy!

Easy Vegan Banana Cake with Chocolate Peanut Butter Frosting

It’s crazy to think I went 27 years without ever making a banana cake. Me. Yeah I know. What the heck.

Delicious Vegan Banana Cake with Peanut Butter Frosting

Sure I’ve made banana breads and muffins a-plenty but never cake! When I realized this I had to change it. Since promises of cake for my birthday fell through for the second year in a row, I decided to make myself a cake.

I actually made this banana cake as a belated birthday celebration cake for a department luncheon, only to realize there was no luncheon this week. Oops. More cake for me I guess!

Banana Cake Vegan with Peanut Butter Chocolate Frosting

While this cake can stand on its own (would be great unfrosted with chocolate chips!) and/or a cream cheese icing, I made a chocolate peanut butter frosting for this cake, because I couldn’t decide in the moment if I wanted  chocolate or peanut butter frosting. The result was yum tastic.

Easy Vegan Banana Cake. Peanut Butter Chocolate Frosting. 2

I also used crunchy peanut butter since it’s what I had on hand and ended up really loving it. I’m all about the textures.

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I also used crunchy peanut butter since it’s what I had on hand and ended up really loving it. I’m all about the textures.

So back to the cake: it’s moist, bouncy, and fluffy as can be. It’s good if you want a cake. If you want something more substantial and good-to-eat-for-breakfast without feeling sugar overload, give this banana bread a whirl. And if you want to make your dog some banana bread, check out this recipe.

Either way, if you make it, let me know! Drop me on a line on insta (@katherinebaker4).

Happy weekend friends! Make yourself a cake and eat it too.

Easy Vegan Banana Cake with Peanut Butter Chocolate Frosting

Prep Time:  20 minutes
Cook Time: 30-40 minutes
Servings: 2 layer cake

Ingredients:

Cake:

  • 3 large, very ripe bananas, mashed
  • 1/4 cup ground flax + 1/4 cup water
  • 1 cup unsweetened non-dairy milk
  • 2 teaspoons lemon juice or vinegar
  • 1/2 cup softened non-dairy butter (I use Earth Balance) or vegetable oil
  • 1/2 cup maple syrup (can sub 2/3 cup sugar + 3 tablespoons water)
  • 1 1/4 cup all-purpose flour
  • 1 cup oat flour (made from pulsed oats, sub AP flour if desired)
  • 3/4 cup almond flour (or sub additional all-purpose)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Frosting:

  • 1/2 cup non-dairy butter (I used Earth Balance)
  • 1/2 cup peanut butter
  • 1/4 cup cocoa powder
  • 5-6 cups powdered sugar
  • 1-6 tablespoons unsweetened non-dairy milk, depending on how thick you like your frosing

Method:

  1. Preheat oven to 350°F. Oil or butter a pan and set aside.
  2. Combine flax and water and set aside. allow to sit and thicken, at least 10 minutes.
  3. Combine nondairy milk and lemon juice or vinegar and set aside, at least 10 minutes,
  4. In a large bowl, combine oil or softened butter and maple syrup or water/sugar. Mix well. Mash bananas and add to fat/sugar mixture. Add vanilla and stir.
  5. In another bowl, combine flour, cinnamon, baking soda, and salt. Whisk well.
  6. Add flax/water to banana mixture. Stir. Fold half of flour mixture into banana mixture. Add half nondairy milk and fold again. Add remainder of flour mixture and nondairy milk and fold until just combined.
  7. Pour batter into prepared pans and bake for 30-45 minutes until lightly golden and a toothpick inserted in the center of the cake comes out clear after insertion and removal.
  8. Cool completely before frosting.

For frosting:

  1. Combine softened vegan butter and peanut butter. Mix well with a whisk and a lot of muscle powder, and or an electric mixer.
  2. Add cocoa powder.
  3. Add powdered sugar, one cup at a time, whisking well after each addition until thick.
  4. Add non-dairy milk as needed; add more if you like your frosting thinner, add less or add additional powder sugar/cocoa powder if thicker frosting is desired. Frost cake and enjoy.

Roasted Spicy Sweet Potatoes and Plantains

Carbs, carbs carbs. We all know I love carbs. And potatoes (sweet potatoes in particular) have always been one of my favorite foods.

Last fall when I lived in Minnesota I was exposed to several varieties of sweet potatoes I’d never had before. I’m sure I walked by them in grocery stores in the past and overlooked them in search of regular, but now that I’ve discovered the likes of purple and Japanese sweet potatoes, I truly enjoy mixing up my potato game.

Then, a few months ago, the plantain obsession started, and now these babies have become a routine part of my starchy vegetable parties.

And the best part about these parties is that I can mix and match my starchy carbs to my liking.

A lot of people ask me how I eat potatoes and plantains since I eat them so frequently. This (along with plain baked with salt and almond butter) is one of my favorite ways.

Simple, spicy roasted sweet potatoes and plantains make a the perfect side dish to your meal (try alongside a tofu scramble!), or topped with avocado, beans, and/or pico, can easily become a meal.

All you need is a couple potatoes, a plantain and some spices, and you’ve got a yummy nutrient-packed starchy vegetable treat on its way.

I hope you try this dish, and if you do let me know! Comment below or tag me on Instagram.

Spicy Sweet Potatoes & Plantains

Prep Time:  5 minutes
Cook Time: 30-40 minutes
Servings: 1-3, depending on if you eat as an entree or side dish

Ingredients:

  • 1 large sweet potato
  • 1 large purple sweet potato (can sub Japanese sweet potato, regular potato, or additional regular sweet potato)
  • 1 large very ripe (brown) plantain
  • 1 tablespoon avocado or olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • heafty sprinkle of salt
  • avocado, black beans, and/or cilantro for serving (optional)

Method:

  1. Preheat oven to 425°F.
  2. Cube sweet potatoes into equal sized cubes or coins. Place in a bowl. Microwave for 90 seconds – 2 minutes to soften slightly, as potatoes will cook more quickly than plantains otherwise. Slice plantain into 1/4 inch thick coins and add to bowl
  3. Drizzle oil on potato cubes and plantains. Add cumin, turmeric, and cayenne and toss until evenly coated.
  4. Spread potatoes/plantains onto a parchment or silicone mat lined baking sheet.
  5. Bake for 30-40 minutes until potatoes are tender and browned. Remove from oven and serve with avocado, black beans, and/or cilantro.

Vegan Carrot Cake Banana Bread

Once upon a time I made these chocolate banana penguin things for my Vegan Bites bit on Spoon University’s Insta stories. They were fun. Putsy, but fun.

Loaf Vegan Carrot Cake Banana Bread

In an ideal world, the feet and noses were to be made with orange candies. But I didn’t have any and wasn’t motivated to spend money on a bag of them only to use a few (Spoon doesn’t pay me for VB for the record, and I buy all the materials for cooking with my own money…and as a grad student I have about $40 a week to feed, water and caffeinate myself…so I gotta be selective with where my money goes) so I improvised and used cut carrots.

While eating them and being like wow bananas and carrots frozen together is rather awkward, I had an epiphany that perhaps baked together they’d be delightful. And so, the incident inspired this Vegan Carrot Cake Banana Bread.

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So a few weeks later, I made some. And now I’m going to share it with you. I ended up enjoying the loaf. I think I like carrot cake as dessert with lots of icing and banana bread the regular way the best, but this was a really fun way to mix it up. Truly, if you like carrot cake and/or banana bread, you will probably enjoy this recipe. If you want, you can add a vegan cream cheese icing on top.

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Personally, I wanted it as a not-too-sweet snacking/breakfast loaf, so this is the frosting-less route I went. But you do you. Live your best life.

I made this recipe with shredded coconut, too, and eventually decided it distracted too much from the rest of it and have concluded it is better without it. If you want dem coconut shreds tho, add in about 1/4 cup unsweetened.

Vegan Carrot Cake Banana Bread.

Cheers to 2018, baking new things, and of course, BANANAS!

For regular banana bread, click here.

For dog banana bread, click here.

Vegan Carrot Cake Bread

Prep Time:  1 hour

Bake Time: 30-40 minutes

Yield: 1 loaf

Ingredients:

  • 2 large very-ripe mashed bananas (or 2.5 small)
  • 3/4 cup shredded carrots
  • 1/4 cup vegan butter, softened (or sub neutral oil like canola or vegetable)
  • 1/3 cup brown or coconut sugar
  • 1/3 cup unsweetened non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 cup whole-wheat pastry flour (can sub regular whole-wheat, all-purpose or additional oat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup almond meal
  • 1/2 cup oat flour (made by pulsing rolled oats in a food processor or blender until a flour forms)
  • 1/2 cup rolled oats
  • 2 tablespoons ground flax (can sub chia seeds)
  • 1 teaspoon cinnamon
  • 1/4 cup chopped walnuts
  • 1/4 cup pecans
  • 1/4 cup raisins or golden raisins

Method:

  1. Preheat oven to 350°F. Generously grease a banana loaf pan with softened non-dairy butter or oil.
  2. Mash bananas in a large bowl. Shred carrots, or pulse into small pieces in a food processor. Set carrots aside
  3. Add melted butter or oil, sugar, non-dairy milk, and vanilla to bananas. Whisk together.
  4. In a separate bowl, combine whole wheat flour, almond meal, oat flour, baking soda, baking powder, cinnamon, rolled oats and flax in a bowl. Whisk together until combined.
  5. Add half of dry mixture to wet. Fold together. Add remaining dry ingredients, and fold again.
  6. Add walnuts, pecans, and raisins to the mixture. Fold until combined.
  7. Pour into prepared loaf pan and bake 45-60 minutes until fragrant, lightly golden, and a toothpick or fork inserted in the center comes out clean upon insertion and removal.
  8. Remove from oven and allow to cool. Slice and enjoy.

Vegan Hazelnut Cake with Chocolate Buttercream

For Christmas this year, I really wanted to make a special kind of cake. Something that screamed celebration or occasion. I went back and forth over what to make. A Bouche de Noel? A fruit torte? An apple cinnamon spice cake with cream cheese icing? So many options, so few people (at least, at our holiday gathering) to feed.

delicious vegan hazelnut cake chocolate buttercream

Eventually, I settled upon the idea of a nut cake. I love a hearty, dense, nut-meal cake. It reminds me of holidays. Growing up I used to always go to my friend Michelle’s house and her mom would always have these delicious walnut cookies covered in powdered sugar and I could.not.get.enough. of them. I LOVE anything made with ground nuts.

Vegan Gluten-free Hazelnut cake with chocolate buttercream

I set out of to make a hazelnut cake with a the very clear idea in my mind that it would be a nut-meal cake. And to my surprise, recipes were hard to come by. I did some extensive googling and found many ‘hazelnut cakes’ made with hazelnut liqueur…not ground hazelnuts. Or regular cakes that had hazelnuts on top…or hazelnut liqueur in the frosting.

Easy Vegan Hazelnut Cake with Chocolate buttercream

Those might be all fine and well and good but those were not what I had in mind for my holiday hazelnut cake. I very specifically wanted a cake that contained quite a bit of ground hazelnuts.

Vegan Hazelnut Cake - Gluten-free, Chocolate frosting

My mom also speaks highly and frequently of a hazelnut-meal cake her Italian great aunt used to make, the dense cake made from hazelnuts all grated by hand. That’s what I wanted. No regular cake with liqueur for this gal (also, I hate liqueur).

Vegan Hazelnut Cake - Gluten-free

Lucky for me, hotforfood had a recipe that was sort of what I was looking for. I based the base of the cake loosely off her recipe, tweaking it to my liking and going a different direction with the frosting. Also lucky for me, food processors now exist and I didn’t have to grind hazelnuts by hand.

Gluten-free Vegan Hazelnut Cake

This cake turned out delicious. Rich, light, and dense, fluffy, sweet and nutty, all at once. The frosting pairs oh-so-perfectly with the cake.

Gluten-Free-Vegan-Hazelnut-Cake-.jpg

This is not the fastest easiest cake you will ever make. It requires prep work and planning ahead, but I assure you it is worth it. The nutty hazelnut cake offers a rich hazelnut flavor, the dense texture of the nut meal lightened by the oat flour. The ultra-rich deeply chocolatey buttercream elevates the cake from special to spectacular, the flavors reminiscent of Nutella, with far more finesse.

Vegan Chocolate Hazelnutcake_With_Chocolate_Buttercream

This is most definitely a special occasion cake. It feels festive and delicious. The recipe below with give you two layers, and enough buttercream to cover them both. The photos you see are of a cake that only had one layer, made into two, due to a dropped cake incident and making do with what was available. Didn’t matter tho, still tasted delicious!

Vegan Hazelnut cake with chocolate buttercream

I hope you make this and I hope you love it. If you do give the recipe a whirl, be sure to take me on Insta (@katherinebaker4). I love seeing what y’all make!

Happy 2018 everyone!

Vegan Hazelnut Cake with Chocolate Buttercream

Prep Time:  1 hour
Bake Time: 20-30 minutes
Servings: 6-8 people

Ingredients:

Cake:

  • 2 cups hazelnuts
  • 2 cups oat flour (or sub all-purpose)
  • 3 tablespoons flax
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup vegetable or canola oil
  • 1/2 cup unsweetened non-dairy milk
  • aquafaba (liquid) from one can of chickpeas
  • 1 teaspoon real vanilla extract
  • 1 teaspoon almond extract (sub additional vanilla if you don’t have it)

Chocolate Buttercream:

  • 1 cup vegan butter, softened (I like Earth Balance baking sticks for frosting)
  • 3/4 cup cocoa powder
  • 3 cups powder sugar, more as needed
  • 2-3 tablespoons non-dairy milk, as needed

Method:

  1. Preheat oven to 400 degrees Fahrenheit. If aquafaba is not cold, place in the fridge to chill.
  2. Spread hazelnuts on a baking sheet lined with parchment or a Silpat. Toast for 8-10 minutes until lightly toasted brown. Remove from oven and rub hazelnuts with a paper towel or clean towel to remove skins. If you can’t remove them all, that’s okay. Just do your best.
  3. Allow hazelnuts to cool completely. Meanwhile, lower oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans generously with oil or melted vegan butter.
  4. Combine oat flour, flax, baking soda, and salt in a bowl. Once hazelnuts have cooled, pulse in a food processor until a flour/fine-ish meal forms. Some chunks are okay. It adds texture.
  5. Add hazelnut meal to dry mixture. Whisk well.
  6. Whip aquafaba with an electric mixture until stiff peaks form. Set aside.
  7. In a small bowl, whisk together oil, non-dairy milk, sugar, vanilla, and almond extract. Stir into dry ingredients until just combined.
  8. Fold aquafaba into mix until just combined. Pour batter into prepared pans. Place in the oven for 20-22 minutes until lightly golden browned and a toothpick inserted in the center of the cake comes out clean upon insertion and removal. Once baked, allow to cool completely.
  9. Meanwhile, prepare frosting: combine softened vegan butter with cocoa powder and powder sugar. Use an electric hand or stand mixer to beat until light and fluffy. Add non-dairy milk if a thinner texture is desired. Add more cocoa powder and/or powder sugar (up to 1 additional cup) if thicker texture is desired. Personally, I added no non-dairy milk because I wanted a super rich thick and fudgy icing. But if you want something a bit thinner and fluffier, add non-dairy milk, one tablespoon at a time, until desired consistency is achieved.
  10. Frost cooled cake, top with hazelnuts, and serve!

Salted Peanut Butter Cup Brownies (Brownie Mix Shortcut)

The same says it all: salty sweet rich and decadent brownies swirled with luscious peanut butter and topped with peanut butter cups and crunchy sea salt. These salted peanut butter cup brownie mix brownies are tastebud heaven.

I made these a few weeks ago for Vegan Bites (which airs Thursday evenings on @spoonuniveristy Instagram stories) and wasn’t planning to put them on the blog, but the response to the episode was so positive I decided despite only having mediocre phone pics they deserved a place on kbaked.com.

You’ve probably noticed based on the title of the post that these brownies are made with a box mix. Now you may be saying “that’s cheating” or that “true bakers never use mixes.” To which I say your opinion is fair, however, I’ve come to find times and places for box mixes and like to keep them on hand for such occasions. They’re especially nice when you need to whip something up and find your baking pantry bare.

Making a cake for a special occasion is not, in my opinion, the place for a mix, but these brownies definitely are. All you have to do to make these is grab a box of brownie mix, some peanut butter cups, sea salt, oil/vegan butter, and an egg substitute, and you’re on your way to peanut butter cup brownie mix magic in a matter of minutes.

Now let’s talk brownie mix. Some are better than others. Look for an ingredient list that contains things you’d add at home and doesn’t contain too many things you wouldn’t (like DATEM and mono- and do-triglycerides, etc). I like Trader Joe’s, Annie’s, and Cherrybrook Kitchen mixes. Also check the ingredient list for animal ingredients. You’ll find many are accidentally vegan, making your life a wee bit easier.

You’re going to cook the brownie mix according to the package with a few modifications, swapping animal products for non-animal products. While many mixes call for oil, should yours call for butter, simply swap in vegan butter (like Earthbalance).

Now on to the milk. Should your box’s recipe call for milk, simply add your favorite unsweetened non-dairy milk. I would go for the unsweetened, since box mixes tend to be far sweet enough already.

Lastly, the egg. This is the trickiest to swap but you can handle it. For quick breads, cookies, and muffins, swapping each egg with 1/4 cup applesauce or a flax or chia egg works fabulously. If you don’t mind a subtle banana taste, 1/2 a small ripe mashed banana will also work. For brownies, replacing an egg with a chia or flax eggs or 1/4 cup puréed silken tofu or canned pumpkin will do the trick. Cakes are a bit trickier and sometimes with delicate crumb, aquafaba is best, but know that chia and flax eggs will do just fine.

To make a chia or flax egg, simply combine 1 tablespoon flax or chia seeds + 3 tablespoons water in a small bowl and allow to thicken for at least 10 minutes. Fabulous.

Now back to brownies: despite this long and winding post these truly couldn’t be easier. Make the brownies according to the mix instructions with swaps mentioned above, swirl in 1/4 cup creamy or chunky peanut butter, and bake according to time listed on the package.

When there’s a minute or two left in the bake time, chop up vegan peanut butter cups (like Justin’s dark chocolate) and when you pull the brownies out of the oven to cool, sprinkle the cups over the top of the hot brownies. You’ll notice the cups will start to melt slightly; this is perfect. Sprinkle with flakey sea salt to finish, allow to cool, and enjoy, preferably crumbled atop your favorite non-dairy ice cream (I’m partial to Van Leeuwen or So Delicious Cashew Milk – particularly their Caramel Cashew Cluster ice cream myself).

I hope you make these or that this recipe has inspired you to use that box of brownie mix in your pantry that has been sitting there lonely for months.

Salted Peanut Butter Cup Brownies (Brownie Mix Shortcut)

Level: Easy
Prep Time: 5 minutes
Bake Time: 20-30 minutes
serves 12

Ingredients:

  • 1 box egg and dairy free brownie mix (just check labels, many brands are vegan)
  • oil / water that the mix calls for -1/4 cup apple sauce, silken tofu, mashed sweet potato or 1 tablespoon chia + 2 tablespoons water per egg called for on box.
  • 1/4 cup peanut butter (optional)
  • 10-12 nondairy peanut butter cups (optional, I like Justin’s dark chocolate)
  • 1-2 tablespoons flakey sea salt

Method:

  1. Preheat oven and prepare mix per box instructions, subbing your egg replacement for eggs.
  2. Pour into well-greased pan.
  3. Swirl in peanut butter evenly throughout batter.
  4. Bake per time called for on box.
  5. Remove from oven. Immediately too with sea salt + chopped pb cups.
  6. Enjoy! 🤗

Re-Sharing my Most Popular Recipe: Vegan Blueberry Flax Breakfast Muffins

Happy December 1st to you! And, happy Friday. Can you believe it’s December already? I feel like this year was an insane whirlwind and I cannot believe 2018 is around the corner.

I’ve had a lot of ups and downs this year. A lot of pain, growth, and struggle. But I’ve also seen a lot of kindness come out of friends old and new, and for that I am insanely thankful.

As I try to revive my blog after neglecting it time and time again, I thought I’d re-share a recipe that continues to be a top source of traffic to my site.

Behold, an old delicious favorite: vegan blueberry flax breakfast muffins.

These muffins are originally from my ebook, 40 Easy Vegan Desserts, and were published on the blog in March 2015. In case you weren’t following way back when, I thought I’d repost them because they are a true delight and make a wonderfully nourishing breakfast, snack, or dessert. I fancy them warmed up with a smudge of almond butter, or dunked in almond milk.

I hope you enjoy these! Bake a batch while watching Great British Bake Off (season 4 is now on Netflix!) and enjoy life. 🙂

Have a great weekend! I’ll be finally whipping out the DSLR and doing some new recipe development AND have a product review planned this weekend. Stay #blessed

Vegan Blueberry Flax Breakfast Muffins

Prep Time: 15 minutes
Bake Time: 25-35 minutes
Level: Easy

Ingredients:

  • 2 cups oat flour (can make with 2 cups rolled oats processed in a food processor or blender until fine powder forms)
    • Note: I also made these with 1 cup oat flour and 1 cup spelt flour. This was also wonderful!
  • 1/4 cup ground flax (can sub chia seeds)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 4 tablespoons coconut oil, melted (can sub canola)
  • 1 cup almond or soy milk + 1 teaspoon vinegar, left to sit for at least 10 minutes
  • 1/2 cup apple sauce or 1/2 mashed banana
  • 1/2 cup – 1 cup brown sugar (depending on level of desired sweetness); can also sup 1/3rd-1/2 cup maple syrup or honey
  • 1 1/2 cup fresh or frozen blueberries

Directions:

1. Preheat oven to 375°F.

2. In a cup or bowl, combine almond milk and vinegar and allow to curdle, at least 10 minutes.

3. In a large bowl, combine flour, flax seed, baking powder, salt, and cinnamon. Mix together well.

4. Add apple sauce, melted coconut oil, sugar and/or maple syrup, almond milk + vinegar mixture to bowl with flour. Mix gently until just combined. Fold in blueberries.

5. Grease or line a 12-tin muffin tray. Fill each spot about 3/4ths of the way full with muffin batter. Place into the oven for 25-35 minutes until puffed, golden brown, and a toothpick inserted in the center of the muffin comes out clean upon removal. Allow to cool (or don’t) and enjoy. Store in an airtight container or ziplock bag for up to 4 days, and/or freeze.