Looking for a super easy recipe for muffins that you can whip up all in your food processor? Yep, got you covered! These are a great quick after-school recipe idea or if you have to bake for an event at the last minute. I make these straight up or I top with vegan chocolate chips. They are insanely moist. They prep, bake and are ready to serve in less than 18 minutes! Seriously.
Gluten free and vegan.
1/2 cup of your favorite peanut butter (I prefer Justins)
1/3 cup of rolled oats (I prefer gluten free rolled oats by Bob’s Redmill)
1 flax egg (1 tablespoon of flax seed meal mixed with 2 tablespoons of water and let sit 4-6 minutes)
1/4 cup of maple syrup
2 tablespoons of ground flax seed meal
1 teaspoon of vanilla extract
1/2 teaspoon baking soda
1/4 cup of nuts/mini vegan chocolate chips
Preheat your oven to 375 degrees. Spray your mini muffin pan with baking spray and set aside. Place all of your ingredients into your food processor (except add-ins) and blend until creamy. This recipe made 10 mini muffins but could be doubled if you need require more muffins. Top with your nuts or chips if using. Bake for 10-12 minutes or until a toothpick inserted comes out clean. Let cool.
The weekend is in sight! My body is tired. I’m looking forward to a bit of downtime with my family. But for now here is my recap thus far. Two runs remaining for this weekend.
Sunday: 16 outdoor miles
Monday: Rest, rolling, stretching
Tuesday: 4 treadmill miles, weights/core
Wednesday: 3.50 speed work outdoors
Thursday: 4 miles (progressive), weights for upper body, abs and balancing work
Friday: Planning on a rest day
Hope you have a fantastic day!
— Knead to Cook