We got this recipe from our friends Jason and Jen Cohen, when Jason ran 100 miles in the Leadville 100. Jen seemed to be turning these out in mass quantity, and they disappeared quickly! I call them “Energy” muffins, because they were eaten for Jason’s training and on the big race day! They’re made with whole oats, so they’re much less processed then other plant-based muffins and treats. If they’re good enough for someone who lost 125 pounds and ran 100 miles, they’re good enough for me! Plus, they are delicious and super easy to make! Thanks for this recipe, Jason and Jen! (jasoncohenphotography.com)
Irresistible Blueberry Oat Muffins
Ingredients
- 4 ripe bananas, mashed
- 2 cups old-fashioned or rolled oats (not instant)
- 1 teaspoon cinnamon
- 1 tablespoon baking powder (aluminum free)
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 cup *blueberries, frozen or fresh
Instructions
- Mix all ingredients in a large mixing bowl.Pour into muffin tins – I used silicone. (Do not need to grease the pan with silicone). Bake at 375°F for 40 minutes, or until cooked through.Let cool before removing from cupcake pan. Enjoy!
Notes
*Can substitute blueberries for any fruit. We've made cherry-mango, apple-cinnamon, apricot, lemon-poppyseed, and other berries.
-from eatandlivehealthfully.com