[Post #50 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
Aren’t these pretty muffins? Oh, how I hope you’ll give them a try! They are high on my list of go-to eats, not only for breakfast, but throughout the day when I need some carb satisfaction to keep me going and sustain me through workouts.
Tender, moist, and very subtly sweet, the preparation for these muffins is so simple it borders on ridiculous: throw the ingredients into a blender, process until smooth, bake, and done. I wish all recipes could be so easy and produce such consistently perfect results.
The ingredients for these muffins? Oats, cashews, maple syrup, water, salt and leavening. No oil, no milk, and all shelf-stable, which makes these muffins extra-handy for making anytime.
You can certainly dress them up in all kinds of ways: vanilla, lemon zest, spices, chocolate chips, nuts, seeds, dried fruit, fresh fruit, you name it. I can attest that these are an ideal canvas for your flavor combination whims.
Making them plain is always a winning option, too, plus you can always add a schmear of your favorite spread later. The texture of these muffins– light and tender, but not crumbly– makes them complementary to all kinds of options but all great travelers (portable power pucks!) if you are headed out and about for treks near or far.
Be sure to give these a try and let me know what you think! Happy baking and eating–just puck it!
- 1-1/2 cups rolled oats (certified glutenfree as needed)
- ⅓ cup raw cashews (see note for options)
- ¼ cup maple syrup or brown rice syrup
- 1 cup water
- ½ teaspoon vinegar (cider vinegar or white vinegar)
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- Preheat oven to 375F. Grease or spray 8 cups of a standard muffin tin.
- Place all of the ingredients into a blender (food processor will work, too); blend until smooth. Divide batter evenly between prepared cups.
- Bake in the preheated oven for 17 to 20 minutes until centers are puffed and muffins are golden brown. Cool in tin set on a cooling rack for 10 minutes. Remove from tin and serve warm or cool completely.
Cashew options: You can use roasted cashews in place of the raw (delicious!). If they are salted, cut back a smidge on the salt. You can use an equal amount of pecans, walnuts, almonds or peanuts (raw or roasted) in place of the cashews. Chop the pecans and walnuts to measure the ⅓ cup (or else you will have too few).
Hi Camilla! I have some maple sugar I need to use. Could it be substituted for the maple syrup (in some quantity)? Thanks! 🙂
Hi Emily! Absolutely, it would work perfectly here. Use 3 tablespoons maple sugar and add an extra 2 tablespoons water 🙂
Hello! I’m excited to try these but wanted to make sure you did mean baking soda and not powder. I don’t see what the soda would be reacting with.
Ack, thank you SO much, Diana! Yes, it is baking soda, but I left out the vinegar (1/2 teaspoon) in the ingredient list–I’ve made the correction! Thank you thank you!!!
These have become a regular in my house! I found that mine kept sinking though and I think it’s because I use quick-cooking oats instead of steel-cut. My first batch came out a little plain so I doubled the maple syrup, added a teaspoon of vanilla, and a little cinnamon. It yielded more muffins and came out SO good. Next time I’m going to try lavender buds in there, plus steel-cut oats!
Oooh, I love culinary lavender! Glad the oat change made a difference!