Happy Herbivore’s Gluten Free Vegan Oat Flour Muffins
12It is DAY 2 of "Gluten Free Vegan Recipes with Breville" and I am thrilled to be featuring one of the top vegan bloggers in the world, the fabulous Lindsay Nixon from Happy Herbivore. Lindsay is the author of the very popular "Happy Herbivore" book series: THE HAPPY HERBIVORE COOKBOOK, EVERYDAY HAPPY HERBIVORE, and HAPPY HERBIVORE ABROAD, which will be available on December 4, 2012.
Lindsay's vegan recipes are AMAZING. As Lindsay says, "I create quick-n-easy, no fuss, low fat vegan recipes using wholesome everyday ingredients." She really does. The genius of her recipes is the simplicity and accessibility. Lindsay develops her recipes so that they come together in about 20 minutes, and they really are SUPER EASY. Anybody can make them.
Lindsay has a wealth of knowledge about veganism and a really fun approach. When people ask her why she is vegan, she responds, "“For my health, my pocketbook, the animals, the environment…and for you.” You can read more about Lindsay's stance on veganism in her What Is Vegan post and her road to uncensored story about her path to veganism here. I also love her post on Eating Healthy On a Budget after her poverty challenge of Eating Vegan in NYC for $15 a Week. You could literally spend hours on Lindsay's blog reading practical, entertaining, and inspiring advice on living a healthy mindful life.
Lindsay also offers wonderful 7 Day Meal Plans -- Individual or Family Plans. Every week she creates a new 7-Day Meal Plan that starts at 1,200 calories but you can tweak and add to your preference. All meals are laid out for the week, including snacks and desserts, and a shopping list. Thousands of people have used her meal plans to eat healthier and lose weight successfully. It is a wonderful resource.
If you really want to get a sense of what Lindsay is like watch some of her videos. She is so relaxed, down-to-earth, and likeable. But whatever you do, check out her fabulous vegan recipes. Some of my favourites include: Fire Roasted Chana Masala, Low Fat "Edamole", Brown Rice Pudding, Soft Molasses Cookies, and her Vegan Feta Cheese which is amazing in salads. These Gluten Free Vegan Oatmeal Muffins that she is sharing today are tasty without being too sweet and have a great texture. Make sure you use really ripe sweet bananas and add a few dates to the vegan milk so you don't need to add any sugar. YUMMO!
Trust me, spend some time with Lindsay, and you will understand in minutes why she is a Happy Herbivore.
Lindsay and Andrea, thankyou for generously sharing your fabulous Oatmeal Muffins as part of this event. You ROCK!
Check out Lindsay's original recipe post
Learn more about Lindsay Nixon at Happy Herbivore
Follow her on Facebook, Twitter, Pinterest, and You Tube
Happy Herbivore’s Gluten Free Vegan Oat Flour Muffins
- 2 cups oat flour
- ½ cups rolled oats
- 2 tsp gluten free baking powder
- ½ tsp ground cinnamon
- a dash of nutmeg
- ¼ cup coconut sugar (optional)
- 1 cup plant-based milk (soy, rice, almond, hemp etc)
- 1 whole banana, cold
- ½ tsp almond extract (optional)
- Transfer the rolled oats to your Breville Sous Chef® food processor and whiz for a few seconds until flour forms.
- Carefully spoon out 2 cups of oat flour and transfer to a mixing bowl.
- Whisk in the baking powder, cinnamon, nutmeg and coconut sugar, and set aside.
- Add the non-dairy milk and banana to your blender or food processor and whiz until well combined.
- Pour into oat flour mixture, add raisins and stir to combine. It should be rather soupy.
- Add a handful (about 1/3 cup) rolled oats and stir. If it's still runny, add more oats. I usually add about 1/2-cup total. The batter should be thick like oatmeal (ha ha!) but not dry.
- Set batter aside and preheat oven to 375F.
- Grease a muffin pan and spoon batter into the pan. The batter will thicken and get a little sticky/tacky as it sets. If it's so thick you can't stir it easily, thin it out with a little non-dairy milk, but you shouldn't need to. It should be thick like oatmeal or heavy mashed potatoes.
- Spoon into 12 cups, top with cinnamon (and coconut sugar if you like) and bake 10-15 minutes, or until firm to the touch and a toothpick inserted comes out clean.
- *Note: If you have a rather ripe (very sweet) banana, you probably don't even need the sugar, especially if you're used to eating unsweetened oatmeal. Or you could add a few dates in with the non-dairy milk and banana for a naturally sweet alternative.
Check out Lindsay's original recipe post
Learn about Lindsay Nixon at Happy Herbivore
Follow her on Facebook, Twitter, Pinterest, and You Tube
Piggy Cooking Tips
a speedy way to ripen bananas
Placing unripe bananas in a paper bag is a great natural way to ripen bananas. The paper bag traps the ethylene gas produced by the bananas speeding up the ripening, but allows the oxygen to circulate so the bananas don’t rot. If you want the bananas to ripen even more quickly add an apple or an avocado in the bag which increases the amount of ethylene gas produced.
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Piggy Grunts!
Add Your GruntYUM! These muffins look good and the recipe is so easy!
Yes! This recipe is SO easy and SO good. Can’t wait to hear what you think :)
I love the Happy Herbivore and I am excited to make these muffins. Thanks for sharing.
Oh my god, so simple and I’m sure anyone would like it…good one Blender Girl!!!
Yes! I agree. But I can’t take the credit. This is ALL Happy Herbivore! Enjoy :)
I love upgrading my muffin recipes - can’t wait to try this one! Just curious, why does the banana need to be cold?
These are good! I used brown sugar, almond milk, added 1/2 cup applesauce and raisins and wow! Like oatmeal in a muffin…yummm!!!
Oh, LOVE your blend! I am so glad you enjoyed these! Yes, this recipe is a winner :)
Yum! So trying this.
These are SO good. Doesn’t Lindsay ROCK?!