These muffins are easy to prepare, loaded with vegetables and whole grains and studded with blueberries to make them completely irresistible. These can be made vegan by substituting the eggs for flax eggs (note, it will make the muffins more dense, but equally delicious!). Leave out the nuts and use a nut free milk if you're making these for school lunches of course!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 18 muffins
Macros: 275 cal, fat 15g, carbs 29g, protein 4g, fibre 3g
1 cup old-fashioned oats
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
1 cup toasted chopped walnuts or pecans (optional)
3/4 cup extra virgin olive oil
1/2 cup maple syrup
1 teaspoon vanilla
2 eggs, well-beaten (see notes for flax egg substitution)
1/2 cup unsweetened milk of choice (almond, oat, soy etc)
1 cup grated raw beets, peeled
1 cup grated raw carrots, peeled
1/2 cup grated apple or pear (skin left on)
1 1/2 cups frozen blueberries
Preheat the oven to 375F and line a 12-cup muffin tin with paper liners (if you have 2 tins, line an additional 6 cups with liners).
In a large bowl, mix together the oats, whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, salt and nuts. Whisk together to combine.
In a separate medium bowl, combine the olive oil, maple syrup, vanilla, eggs or flax eggs, almond milk, beets, carrots, apple.
Stir the wet ingredients into the dry ingredients, folding until incorporated (do not over mix).
Fold in the frozen blueberries, divide the batter among the muffin tins, and bake until they are golden brown around the edges and a toothpick inserted in the middle comes out clean, about 30-35 minutes.Place on a cooling rack and store at room temperature in a covered container for up to 5 days or in the freezer for up to 1 month.