There’s just something about a muffin- with it’s delightful add-ins that contrast beautifully with a cake-like texture, muffins have to be one of the most loved foods ever. I mean, you can’t go into a coffee shop without these playful little baked goods tempting you. From the pastry display they beckon you, trying to convince you that they are healthy- “Look at all my big juicy blueberries” one might say, or “There’s bran in my name so that must be good” says another. Other’s don’t even pretend and stand proud as the dessert-for-breakfast pastries they are- “I’m full of chocolate chips and I like it that way!”
I work in a place where I am teased by these delicious parcels of goodness everyday- the smells alone are enough to get me! Which leads me to try and create healthy versions of them at home so I can indulge on my own terms :)
These aren’t muffins, but damn they taste like them. They are packed full of blueberry flavour, accented by cinnamon and vanilla to bring forth memories of muffins fresh from the oven. The taste of these isn’t the only thing pulling for them though- they are loaded with omega-3s from the walnuts and some whole grains from the oats. Just one little bite will help curb your sweet craving AND satiate your hunger, which none of those cake-like beauties can claim, no matter how flirtatiously they wink at you.
My friends, this is the Muffin Version 2.0 :)
Blueberry Muffin Bites (Vegan, Gluten-free*, Sugar-free, Soy-free)
Makes ~14 bites.
These taste just like they’re baked counter parts without all the added sugar and refined flours! They make the perfect snack that can be carried around with you for all those snack emergencies. Plus, they don’t require use of the oven- great for warm weather!
- 1 cup walnut halves
- 1/2 cup rolled oats (*make sure they’re gluten-free certified!)
- 1/2 cup medjool dates
- 1/2 cup dried blueberries
- 1 tsp cinnamon
- 1 tsp vanilla
- zest of 1/2 a lemon
Process the all the ingredients except the oats in a food processor until the nuts are in very small pieces and the dates have broken down to form a dough that will stick together. Add in the oats and pulse until small and combined. You could just throw the oats in at the beginning but adding them in later gives the bites a nice texture!
Scoop out the mixture in heaping tablespoons and roll into balls.
Store in the fridge. Can be enjoyed at room temperature or cold.
Hope you all enjoy this recipe :) But if you reeaaaaalllllly want a baked muffin, check out my whole-grain raspberry muffins!
Oh and P.S., I’m 4 for 4 :)
I’m submitting these to Wellness Weekends!