Pipe Dream #269: No More Vegan Hockey Pucks – Superfood Streusel Muffins

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So this spring I went on a muffin kick. I mean, like a serious, I-make-muffins-twice-a-week thing. I was off-loading muffins on my acquaintances like we were best friends. And after that, we were best friends.

Muffins are simpler to make than cupcakes, and sometimes even healthier. They freeze well, and they make a perfect on-the-go breakfast.

You may know these muffin truths already, but here is something you may not know: Some healthy muffins are hockey pucks of healthfulness that should never be labeled muffins. All the vegan muffin things that are muffins in name but Medjool dates in reality can be very misleading, and it took me a while to find a muffin recipe that is actually ultra-heathful, but still treat-like and fluffy.

This is the best healthy actual muffin recipe that came out of my search. It has a streusel topping, for heaven’s sake. They are filled with superfoods like oats and chia seeds and contain very little fat, unlike the clementine chia seed muffins that are the other best find of my muffin kick. Slightly less healthy, but omheavens fluffy like cupcakes.

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I actually got this recipe from a Panera email. What a random. I was pleasantly surprised.

O Panera! Thine cinnamon rolls are ever so average, but thine muffins makest me want to compose in verse.

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Raspberry Superfood Streusel Muffins

Adapted from a Panera recipe

  • ½ cup old-fashioned rolled oats
  • 1 cup + 1 tablespoon all-purpose flour
  • ¼ cup yellow cornmeal
  • ¼ cup flaxseed meal
  • 1 tablespoon baking powder
  • ⅛ teaspoon salt
  • ¼ cup sugar
  • 1 cup walnuts
  • 2 tablespoons chia seeds
  • ½ teaspoon ground cinnamon
  • 3 tablespoons olive oil
  • 1 egg
  • 1 cup low-fat buttermilk
  • 1 cup fresh or frozen raspberries

Heat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

Grind the oats in a food processor until ground to the texture of coarse flour. Transfer them to a medium bowl and stir in 1 cup of flour, the cornmeal, flaxseed, baking powder, salt and 2 tablespoons of the sugar. Set aside.

Combine the walnuts, chia seeds, cinnamon, 1 tablespoon oil, and remaining 2 tablespoons of sugar and 1 tablespoon of flour in a food processor or blender; grind with short pulses until coarsely chopped and set aside.

In a small bowl, stir together the egg, buttermilk, applesauce, and remaining 2 tablespoons of oil. Add this to the flour mixture and stir until half-combined. Fold in the blueberries just until the batter is moistened (a few lumps will remain).

Spoon the batter into the prepared muffin cups until each is two-thirds full. Sprinkle the nut mixture over top. Bake until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes.

Cool the muffins in the pan on a rack for 10 minutes. Remove them from the pan to cool completely on the rack. These freeze well.


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