Latasia // Photographer, Designer, Visual Artist
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Vegan Super Oat Muffy Recipe

When I found myself about to sit down for a creative hour or two, my stomach protested and demanded I make some food because it hadn't seen breakfast in a few weeks – something that I think people hate admitting because they're looked down upon by those Health Gods of the Internet – but fuck that because making time for breakfast can be beyond difficult some mornings.

I forget breakfast on the regular and figured I should try to come up with something substantial enough to sustain me for that morning slump...and an afternoon snack...and don't forget a midnight delight too! I just wanted something to fill me up that was just sweet enough to caress my sweet tooth.

Looking at my cabinets and counter, I figured I could make a little muffy out of what I would normally put into my staple smoothie. Surrounded in bananas and dates, I took a stab in the dark.

I plopped some shit together and miraculously these gems arose from the rolled oats ashes! Side note: I'm not a baker and don't claim this recipe will cure anything besides my yelling belly demons. I realized that more often than not, people are asking me how I made something that looks or tastes so good. Maybe I'm better at this recipe gig than I think?

So I shoved these in the oven, took them out 30 minutes later, and then couldn't speak when my mouth was full of this moist perfection. I swear, the way these fluffy muffins sprung apart made my heart sink. First time ever making a muffin and it was springy, spry, and oh so special.

Just look at those golden husks!

Needless to say, I'm pretty stoked to share this customizable recipe. It's literally the perfect early morning, mid-afternoon, or late night snack. Munching on these babies with a bit of peanut butter got my creative juices full and flowing! Now onto the actual recipe.

Ingredients

Muffins

  • 1/2 pkg Trader Joe's rolled oats
  • 1/2 c Trader Joe's Super Seed and Ancient Grain mix
  • 2 tbsp PB2 powdered peanut butter
  • 2 organic bananas
  • 10 medjool dates
  • Silk vanilla soy milk
    • Almond, soy, cashew, or coconut milk will work completely fine. It's really a matter of preference and viscosity. Almond milk is thicker in comparison to say coconut milk, so your measurements may change depending on your tastebuds.
  • Optional: hemp hearts, chia seeds, pumpkin seeds, all the seeds.

Faux Frosting

  • Full Circle Creamy Peanut Butter

 

Directions

Hint: if you let the dates sit in hot/warm water for 10 minutes beforehand, they'll just fall apart and into your recipe. I highly recommend this step because it makes for a less chunky muffin.

  1. Throw your oats into a food processor and grind that shit up into some oat flour – feel free to add in the Super Seed mix from Trader Joe's or sprinkle in some hemp hearts, chia seeds, or any other seed your heart desires.
  2. At this point, I added in my PB2 powdered peanut butter because who doesn't love peanut buttery goodness? If you want to add creamy/crunchy peanut butter instead of a powdered version, you may want to wait until step 4 to add it.
  3. After your mixture is a fine texture, add in the peeled bananas and dates. Blend on a lower/dough level in your food processor.
  4. Once you've mixed those in and reached a doughy consistency, you can start adding the nut milk in. Slowly add in a half cup at a time until your mixture is at the desired density.
  5. Pop these babies into a cupcake tin – greasing it lightly beforehand with oil or vegan butter – for 30 minutes at 350 degrees Fahrenheit.
  6. Add desired amount of peanut butter as your very own frosting and you're done!

Enjoy those little nuggets every breakfast for the rest of forever. These dense-ass muffins will easily satisfy your carb cravings and are a go-to breakfast of mine because I store them right there on the counter for easy access! If you plan on storing them for more than a few days, pop them into a container or bag and throw them in the fridge for safe-keeping.

Alter this recipe however you see fit! Take out the peanut butter, add an apple, shred up some carrots or zucchini, plop on some maple syrup – there are no rules. Make it sweet, make it savory – your muffin, your recipe! Treat this as a starting point for lazy people like me who need to batch bake their breakfast otherwise they won't eat it.

Let me know how your adventures go with this recipe using the hashtag #superoatmuffy or #thefullwolf on all the socials. I'd love to see how people transform the recipe or love it just as it is!