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Creamy Chipotle Cashew Dip

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Creamy Chipotle Cashew Dip!

This Creamy Chipotle Cashew Dip is the perfect quick and easy appetizer. It comes together in minutes and is perfect for dipping with veggies, fries (my personal favourite), tortilla chips, or whatever you like!

The base of this dip is made by blending soaked cashews. This creates a thick, rich, and creamy texture that’s perfect for dipping. The seasonings create a delicious flavour with a slight spice from the chipotle. If you’re looking for an even spicier dip, just add a little more chipotle powder. This dip is great served cold, but it’s also delicious warmed in the oven until slightly warm and golden.

This dip is great for serving with appetizers at a party, at game-day, or even for a quick afternoon snack. My ultimate favourite combo is pairing this dip with freshly baked home fries.

For another great crowd-pleasing snack idea, try my Healthier Vegan Nachos, or for another delicious chipotle flavoured recipe, try my Creamy Vegan Chiptole Pasta!

Creamy Chipotle Cashew Dip

Laura Brining
A rich and creamy chipotle flavoured dip!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients
  

  • 1 1/2 cups soaked cashews rinsed and drained
  • 3/4 cup water
  • 1/4 teaspoon chipotle powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions
 

  • Add all ingredients to a blender and blend on high until fully combined and smooth. This may take a couple of minutes to ensure a super smooth consistency.
  • If the dip is too thick, add water 1 tablespoon at a time until you reach your desired consistency, blending after each addition.
  • Serve immediately or bake in a 400-degree Fahrenheit oven for about 10 minutes until warm.
  • Serve with fries, tortilla chips, or veggies for dipping.

 

Vegan Lemon Blueberry Muffins

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Vegan Lemon Blueberry Muffins!

 

These Vegan Lemon Blueberry Muffins are so soft and moist. The lemon and blueberry combination is perfect for spring! The bright lemon enhances the flavour of these muffins and really brings out the sweetness from the blueberries.

I love having these muffins for a morning snack. I find them super filing with the combination of complex carbohydrates and fibre from the oats, as well as some healthy fats from the coconut cream and coconut milk. They’re also a healthier version of most muffins! They’re vegan, gluten-free, and refined sugar-free, as well as nut free for school lunches!

I have also tried using 1 3/4 cups of oat flour and 1 cup of almond flour. The result is almost the same but I find the muffins crumble a little easier. The almonds add slightly more fat and protein making the muffins more filling. Follow me on Instagram @livesimplyhealthy and let me know if you make these!

Happy Spring!!

For more snack recipes, try my Chocolate Protein Muffins, Chewy Chocolate Oat Cookies, or Sweet and Salty Peanut Bars!

Vegan Lemon Blueberry Muffins

Laura Brining
Moist and soft Lemon Blueberry Muffins!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 2 3/4 cups oat flour 2 3/4 oats blended into a fine flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/2 cup coconut cream the thick white part from a chilled can of coconut milk
  • 1/2 cup coconut milk from the remaining canned coconut milk
  • 1/4 fresh lemon juice
  • 3 teaspoons lemon zest
  • 1 cup fresh or frozen blueberries

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with silicone baking cups or parchment paper cups.
  • In a large bowl, mix the oat flour, baking powder, baking soda, and salt until combined.
  • Add the maple syrup, apple cider vinegar, coconut cream, coconut milk, lemon juice, and lemon zest. Stir until fully combined.
  • Fold in the blueberries.
  • Scoop evenly into the prepared muffin pan. Makes 11 larger muffins or 12 slightly smaller muffins.
  • Bake in the preheated oven for 35-37 minutes, until slightly golden and a toothpick inserted in the centre comes out clean.
  • Store in the fridge for up to a week or the freezer for up to a month.

Vegan Lemon Blueberry Muffins

Top Healthy Mother’s Day Treats

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My Top Healthy Mother’s Day Treats!

I can’t believe it’s already Mother’s Day weekend! I’ve rounded up my top healthy mother’s day treats from the blog! All of these treats are fairly quick and easy to make. I’ve included cheesecake desserts, muffins, cookies, cakes, and brownies. They’re all vegan, gluten-free, and refined sugar-free.

Any of these treats would be a perfect healthier option to bring to a family gathering this weekend. They also make great gifts to enjoy with your mom.

Make sure you check out my blog for lots of other great treat ideas.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

I hope you have an awesome Mother’s Day weekend! Happy baking!

1. Chocolate Chunk Oatmeal Cookies

Soft and chewy oatmeal cookies loaded with rich dark chocolate chunks. These make a perfect Mother’s Day gift.

2. Chocolate Layer Cake with Strawberries and Whip Cream

This cake is an elegant showstopper perfect for any Mother’s Day event. Fluffy chocolate cake is layered between light coconut whip cream and fresh strawberries.

Vegan Chocolate Layer Cake Whip Cream Strawberries

3. Raw Fudge Brownies with Chocolate Ganache 

These raw fudge brownies are a perfect make ahead dessert great for gatherings. They’re always a hit at any party I bring them to. They’re rich and fudgey and can be cut into any size you like.

4. Chocolate Fudge Cheesecake

A more elegant dessert for a fancier lunch or dinner. Rich chocolate cheesecake. Top this elegant dessert with whip cream, fresh berries, drizzled melted chocolate, or chocolate shavings.

5. Mini Lemon Cheesecakes

These mini lemon cheesecakes are a lighter dessert option. Their mini size makes them perfect for gatherings. The bright lemon flavour is perfect to welcome spring.

6. Blueberry Oatmeal Muffins

These muffins are a perfect Mother’s Day breakfast or brunch idea. They also make great gifts for Mom. Blueberries and oatmeal are a classic combo that result in a super moist muffin.

7. Coconut Cream Cake

A fluffy and moist coconut cake with light and fluffy coconut cream. Perfect for brunch or dinner dessert.

Vegan Coconut Cream Cake

8. Classic Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

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Healthy Mother's Day Treats Vegan

Chocolate Chunk Oatmeal Cookies

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Chocolate Chunk Oatmeal Cookies!

Chocolate Chunk Oatmeal Cookies

Chocolate Chunk Oatmeal Cookies 

These Chocolate Chunk Oatmeal Cookies are my new favourite cookie. They are so soft and moist and are the perfect chocolate chip cookie remake. These cookies are made into a healthier version and include many nutrient-dense ingredients. I added flax seed, almond butter, and coconut oil for healthy fats and some extra protein. These are sweetened only with dates, which are also nutritious and include added fibre. These cookies are not only vegan but also gluten-free and refined sugar-free.

They’re super easy to make and store perfectly in the freezer. I like to make a double batch so I have lots of cookies on hand for the next few weeks ahead!

FYI – these cookies are also great with chopped almonds added in!

Happy baking!

For more cookie recipes, try my Chewy Chocolate Oat Cookies, Chocolate Chip Cookies, or my Peanut Butter Oatmeal Cookies!

Be sure to follow me on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips and tag me if you try this recipe!

Chocolate Chunk Oatmeal Cookies

Laura Brining
Soft and chewy Chocolate Chunk Oatmeal Cookies!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 14

Ingredients
  

  • 1 flax egg 1 tablespoon ground flax and 3 tablespoons water
  • 3/4 cup oat flour
  • 1 1/2 oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup dates pitted
  • 2/3 cup water
  • 2 tablespoons apple cider vinegar
  • 1/4 cup coconut oil melted
  • 2 tablespoons almond butter
  • 1/2 cup dark chocolate chunks

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking sheet.
  • Prepare the flax egg by mixing 1 tablespoon of ground flax and 3 tablespoons of water together in a small bowl. Set aside to thicken for about 10 minutes while you prepare the rest of the dough.
  • Add the oat flour, oats, baking powder, baking soda, and salt in a large bowl. Stir to combine.
  • Blend the pitted dates and water together until you reach a thick and smooth consistency. Add the date mixture, apple cider vinegar, coconut oil, almond butter, and prepared flax egg to the large bowl. Stir until fully combined.
  • Add the chocolate chunks and stir again.
  • Roll the dough mixture into 14 even-sized balls and place them on the prepared cookie sheet. Flatten each cookie slightly with the palm of your hand (the cookies will not spread out much during baking).
  • Bake in the preheated oven for 9-11 minutes. Let cool before serving. Store in the fridge or freezer and thaw before serving.

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Chocolate Chunk Oatmeal Cookies

Vegan Peanut Butter Oatmeal Cookies

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Vegan Peanut Butter Oatmeal Cookies!

These Vegan Peanut Butter Oatmeal Cookies are so soft and moist. They remind me of the classic peanut butter cookies I would make as a kid, but so much more nutritious. These cookies are vegan, gluten-free, and refined sugar-free. They are made with lots of nutritious and wholesome ingredients, including ground flax, oats, and peanut butter. I sweetened these cookies with dates, which are a natural sweetener and include additional vitamins and minerals. The base of these cookies is made with a combination of oats and oat flour. If you don’t have oat flour on hand, just blend the same amount of oats in a blender until you have a fine flour.

I find these cookies taste even better and more flavourful the next day. I store some in the fridge and keep some extras in the freezer for when I need a quick snack. Whenever I’m on the go, I just grab some cookies from the freezer and they thaw out to the perfect temperature within a couple of hours. They make a great morning snack balanced with complete carbohydrates, healthy fats from the peanut butter and coconut oil, and some protein.

Be sure to follow me on Instagram @livesimplyhealthy and tag me in your creations so I can see!

For more cookie recipes, try my Chewy Chocolate Oat Cookies, Oatmeal Date Cookies, or Double Chocolate Chunk Peppermint Fudge Cookies!

Vegan Peanut Butter Oatmeal Cookies

Laura Brining
Soft and moist vegan peanut butter oatmeal cookies!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18

Ingredients
  

  • 1 flax egg 1 tablespoon ground flax and 3 tablespoons water
  • 3/4 cup oat flour 3/4 cup oats ground into a fine flour
  • 1 1/2 cup oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup dates
  • 2/3 cup water
  • 2 tablespoons apple cider vinegar
  • 1/4 cup + 2 tablespoons coconut oil melted
  • 1/2 cup + 2 tablespoons natural peanut butter melted

Instructions
 

  • Prepare your flax egg by mixing 1 tablespoon of ground flax with 3 tablespoons of water and set aside to thicken for a few minutes.
  • Meanwhile, prepare your dry ingredients by adding the oat flour, oats, baking powder, baking soda, and salt to a large mixing bowl. Stir to combine.
  • Add the dates and water to a blender and blend until you have a completely smooth paste.
  • Add the flax egg, date paste, apple cider vinegar, melted coconut oil, and melted peanut butter to the dry ingredients. Stir until combined.
  • Place the dough in the fridge to chill for 10-15 minutes while you preheat your oven to 350 degrees Fahrenheit and line 2 baking trays with parchment paper or a silicone baking mat.
  • Remove the dough from the fridge and roll into 18 balls. Place the balls on the prepared baking sheets and press down with a fork to flatten the cookies and form a criss-cross.
  • Bake in the preheated oven for 10-12 minutes, until firm and slightly golden around the edges.
  • Let cool completely before serving. Store in the fridge for up to a week or in the freezer for up to a month. Remove from the freezer to thaw before serving.

Vegan Peanut Butter Oatmeal Cookies

Vegan Oatmeal Date Cookies

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Vegan Oatmeal Date Cookies!

These Vegan Oatmeal Date Cookies are super soft and delicious. I added chopped dates and shredded coconut to this simple oatmeal base to add a delicious and sticky sweet flavour. These cookies are so soft and moist. They’re also healthier, plus vegan, gluten-free, and refined sugar-free. The base of these cookies is made with a combination of oats and oat flour. I used a homemade date paste for a natural sweetener. The coconut oil adds a rich, buttery feel while adding some healthy fats.

I love having these cookies for a late morning snack. They are not overly sweet and have a good combination of complex carbohydrates and some healthy fats which provide energy. These are nut free and would be perfect in school lunches as well!

For more healthy snack recipes, try my Chewy Chocolate Oat Cookies or Sweet and Salty Peanut Bars!

Vegan Oatmeal Date Cookies

Laura Brining
Super soft oatmeal date cookies!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16 -18

Ingredients
  

  • 1 flax egg 1 tablespoon ground flax and 3 tablespoons water
  • 3/4 cup oat flour
  • 1 1/2 cups oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup Medjool dates pitted
  • 1/3 cup water
  • 1/3 cup coconut oil melted
  • 2 tablespoons apple cider vinegar
  • 1/2 cup water
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup chopped Medjool dates

Instructions
 

  • To prepare the flax egg, mix the ground flax and water in a small bowl and let thicken for about 10 minutes. Meanwhile, prepare the oat flour by blending 3/4 cup of oats until you have a fine flour. Add the oat flour, oats, baking powder, baking soda, and salt to a large bowl. Mix to combine.
  • Add the 2/3 cup of dates and 1/3 cup of water to a blender. Blend until you have a smooth paste. Add the paste to the bowl of dry ingredients, along with the flax egg, melted coconut oil, apple cider vinegar, and additional water. Stir to combine. Add the chopped dates and shredded coconut. Stir until combined.
  • Place the dough to set in the fridge for about 10-15 minutes, while you preheat the oven to 350 degrees Fahrenheit.
  • Line two baking sheets with parchment paper. Drop tablespoon sized balls of dough onto the sheet and press down to form a cookie shape. You should have about 16-18 cookies depending on size.
  • Bake the cookies in the preheated oven for about 10-12 minutes, until slightly golden on the edges and set. Let cool completely. Store in the fridge for up to a week.

Healthier Vegan Nachos

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Healthier Vegan Nachos!

Healthier Vegan Nachos

Healthier Vegan Nachos

With the Superbowl coming up this weekend, I was inspired to create a healthier and vegan option for game day snacking! What better way to celebrate the Superbowl than with a classic plate of nachos? These Healthier Vegan Nachos have all the delicious flavours of traditional nachos and remind me of the ones I used to eat before I went vegan. They’re loaded with black beans, guacamole, homemade salsa, green onions, jalapenos, homemade sour cream, and drizzled in nacho cheese sauce. These nachos are completely customizable, but I’ve given you a starting base with the nacho cheese sauce, homemade cashew sour cream, and seasoned black bean recipes. Feel free to add any other toppings you like or omit anything I’ve added. The flavour combinations are endless.

These nachos are healthier by omitting saturated fats from the traditional ingredients used in regular nachos. They’re also made with fresh, wholesome ingredients. This meal also incorporates both healthy fats from the cashews and avocado and lean plant-based protein from the black beans and nutritional yeast.

These nachos are vegan and gluten-free. They’re perfect for game day snacking, as well as dinner parties, movie nights, or laid back weekends. If you’re eating these nachos as a meal, it will serve 2 people – or 4-6 people as an appetizer.

For more game day snacking inspo, try my Chipotle Bean Chili, Two Bite Brownies, or Cashew Chipotle Dip.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipe ideas and nutrition tips!

Healthier Vegan Nachos

Laura Brining
A healthier spin on traditional nachos!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 -4

Ingredients
  

  • 1 bag of tortilla chips

Nacho Cheese Sauce:

  • 2 cups potato cubed (about 1 large potato)
  • 1 cup carrots sliced (about 1 large carrot)
  • 1/4 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1 1/4 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 cup water reserved from boiling water

Cashew Sour Cream:

  • 1/2 cup raw cashews soaked for 6 hours or overnight
  • 6 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon apple cider vinegar

Seasoned Black Beans:

  • One 540 ml can of black beans rinsed and drained
  • 1/4 teaspoon each of salt pepper, chili powder, garlic powder, and onion powder
  • Juice of 1/2 a lime

Toppings:

  • Guacamole
  • Fresh salsa
  • Fresh or pickled jalapenos
  • Green onions sliced
  • Fresh cilantro

Instructions
 

  • Line a tray or baking sheet with tortilla chips. Set aside.
  • To prepare the nacho cheese sauce, add the cubed potatoes and sliced carrots to a pot of water. Bring to a boil and boil uncovered until tender, about 20 minutes. Reserve 1 cup of water before draining. Drain the remaining water and add the drained potatoes and carrots to a high-speed blender. Add the cashews, nutritional yeast, garlic powder, onion powder, salt, and reserved water to the blender. Blend on high until completely smooth. If needed, add additional water until you reach your desired consistency.
  • Meanwhile, to prepare the Cashew Sour Cream, add the cashews, water, salt, pepper, and apple cider vinegar to a high powder blender. Blend until smooth. Store in the fridge. This can be done a day in advance.
  • To prepare the Seasoned Black Beans, add the black beans and all seasonings to a large bowl. Add the fresh lime juice. Stir until combined. Store in the fridge. This can also be done a day in advance.
  • To assemble the nachos, sprinkle the black beans over the tortilla chips. Drizzle the nacho cheese sauce and spoon dollops of the cashew sour cream over the chips. Top with desired toppings. I chose guacamole, salsa, pickled jalapenos, green onions, and fresh cilantro. You could also add olives, corn, or any desired toppings. Broil the nachos in the oven on high for about 5 minutes, until hot.
  • Serve immediately.

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Healthier Vegan Nachos

Vegan Lemon Cranberry Muffins

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Vegan Lemon Cranberry Muffins!

Vegan Lemon Cranberry Muffins

Vegan Lemon Cranberry Muffins

These Vegan Lemon Cranberry Muffins are bursting with flavour! The fresh lemon juice and zest add a delicious and natural lemon flavour, while the cranberries add a burst of tart sweetness. This classic flavour combination is perfect to enjoy over the holidays.

These muffins are a healthier alternative to classic lemon cranberry muffins. A few simple ingredient swaps make these muffins vegan, gluten-free, and refined sugar-free. They are lightly sweetened with maple syrup and are made with oat flour instead of regular flour. These muffins are a perfect morning snack or part of a healthy breakfast.

For more vegan & gluten-free muffin recipes, try my Apple Cinnamon Oat Muffins or my Chocolate Protein Muffins!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Lemon Cranberry Muffins

Laura Brining
Moist Lemon Cranberry Muffins!
3.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10

Ingredients
  

  • 3 flax eggs, 3 tablespoons ground flax meal + 9 tablespoons water
  • 2½ cups oat flour, 2½ cups oats blended into a fine flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup maple syrup or honey
  • 4 tablespoons lemon juice
  • 1/2 cup coconut milk, from a 400 ml can of coconut milk
  • 2 teaspoons lemon zest
  • ½ cup olive oil
  • 3/4 cup frozen cranberries

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line two muffin trays with silicone or paper liners.
  • Prepare your flax eggs by mixing the flax meal with the water in a small bowl and set aside to thicken.
  • In a large bowl, add your oat flour, coconut flour, baking soda, and baking powder. Stir until combined. Add the prepared flax eggs, maple syrup, lemon juice, coconut milk, lemon zest, and olive oil. Stir until well combined and smooth.
  • Gently stir in the cranberries. Scoop the mixture evenly into 14 muffin liners.
  • Bake in your preheated oven for 22-24 minutes, until slightly golden and an inserted toothpick comes out clean.

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Vegan Lemon Cranberry Muffins

Chocolate Oat Bars

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Chocolate Oat Bars!

Chocolate Oat Bars Vegan

Chocolate Oat Bars

These Chocolate Oat Bars are a perfect treat without being overly sweet. They have the perfect balance of richness and sweetness. The raw oat base is naturally sweetened with dates and topped in a rich dark chocolate coating. The chocolate coating is super smooth and rich, but you can also use your favourite melted dark chocolate instead.

These bars are super simple to make and require no baking. Simply blend the ingredients for the oat base in a blender, pat down into a parchment lined baking dish, and top with the chocolate coating. Then place the bars in the fridge to firm up. I like to cut these into 16 bars, but you could make them smaller if you’re bringing them to a potluck or party. Be sure to keep these in the fridge until serving, or store them in the freezer for whenever you’re craving something sweet.

For more delicious snack bar ideas, try my Sweet and Salty Peanut Bars or my Cherry Chocolate Chunk Energy Bars!

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Chocolate Oat Bars

Laura Brining
Quick and simple oat bars covered in a dark chocolate coating!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 16

Ingredients
  

Oat Base:

  • 2 cups oats
  • 1 cup nuts of choice I like almonds or pecans best
  • 1 cup Medjool dates pitted
  • 2 tablespoons water

Chocolate Topping:

  • 1/4 cup coconut oil melted
  • 1/4 cup cocoa powder
  • 2 tablespoons maple syrup

Instructions
 

  • To prepare the Oat Base, add the oats, nuts, and pitted dates into a blender until fully combined and no chunks remain. Add 2 tablespoons of water and blend until combined. You may need to add an additional 1-2 tablespoons to get a sticky texture.
  • Pour the oat mixture into a parchment lined 9x9 baking dish. Pat down firmly with your hands or the back of a spoon. The mixture should be slightly sticky and should be patted down to form an even layer. Set aside.
  • In a separate bowl or large measuring cup, add the cocoa powder and maple syrup to the melted coconut oil. Stir to combine. Pour the chocolate coating over the oat base to form an even layer.
  • Place the oat bars in the fridge to set for at least 30 minutes.
  • Remove the oat bars from the fridge once set, and slice into 16 bars.
  • Store the bars in the fridge for up to a week, or in the freezer for up to a few months.

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Chocolate Oat Bars Vegan

Cinnamon Apple Oat Muffins

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Cinnamon Apple Oat Muffins!

Apple Oat Muffins

These Cinnamon Apple Oat Muffins are my favourite go-to fall breakfast right now. They are the perfect breakfast to make ahead on a Sunday and enjoy all week long. These muffins incorporate both applesauce and diced apples to maximize flavour. I went apple picking and made a big batch of applesauce to use in these muffins, but you can also use store-bought, unsweetened applesauce. The addition of applesauce also makes these muffins super moist.

These muffins are a healthier version of your typical muffins. They are vegan, gluten-free, and refined sugar-free. They’re made with whole grain oats to provide you with quick energy and include almonds and soy milk for added protein. You can also add additional protein to these muffins by swapping out 1/2 cup of oat flour for your favourite unsweetened protein powder. My favourite is Botanica Perfect Protein. You can also enjoy these muffins with a glass of soy milk or a handful of nuts for additional protein and healthy fats to keep you feeling full throughout the morning.

For more delicious and healthy muffin recipes, try my Blueberry Oatmeal Muffins or Pumpkin Muffins!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Cinnamon Apple Oat Muffins

Laura Brining
Delicious and healthy Cinnamon Apple Oat Muffins!
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 1 1/2 cups oat flour oats blended into a fine flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup unsweetened applesauce
  • 2 tablespoons apple cider vinegar
  • 1/4 cup maple syrup
  • 1/2 cup soy milk or other nut milk
  • 1 3/4 cups oats
  • 1/2 cup sliced almonds or another nut of choice
  • 1/2 cup apples diced and peeled

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Prepare a 12 cup muffin pan with silicone liners or lightly grease with coconut oil.
  • Add 1 1/2 cups of oat flour or 1 1/2 cups of oats into a blender and blend into a fine flour. Add baking soda, baking powder, salt, cinnamon, and nutmeg. Blend until fully combined.
  • Add applesauce, apple cider vinegar, maple syrup, and soy milk. Blend until combined.
  • Remove blade from blender and stir in 1 3/4 cups of oats until combined. Add sliced almonds and diced apples. Stir until combined.
  • Scoop muffin mixture evenly into the prepared muffin pan.
  • Bake in the preheated oven for about 30 minutes, until an inserted toothpick comes out clean. Let cool before eating.

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Apple Oat Muffins