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Middle of the Road Muffins

What you need: 

1 cup rolled oats
1 cup wheat flour
1/2 cup protein powder
1/2 cup unrefined sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup peanut butter
1/2 cup agave syrup
1/4 cup canola oil
3/4 teaspoon vanilla
1 1/2 smashed banana
1 cup coconut
1/2 cup carob chips
1/2 cup raisins
1/2 cup chopped almonds
1/4 cup dried currants
1/4 cup sunflower seeds
1/4 cup pumpkin seeds

What you do: 

Preheat oven to 350 degrees Fahrenheit.
Stir together oats, flour, protein powder, sugar, salt and baking soda; set aside.
Blend peanut butter, syrup, oil and vanilla; stir in bananas.
Mix dry ingredients into wet.
Mix in remaining ingredients one at a time. Drop batter into greased muffin pan.
Bake approximately 20 minutes (until edges are turning brown); cool completely before turning out.
Notes: Substitute your favorite fruits and nuts but mind the quantities or muffins may become too crumbly after baking. I found that ingredients with an oily surface, like peanuts, will make the muffins fall apart. You can also substitute flour for the protein powder and maple syrup for the agave syrup if you like.

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 


I just took my first batch out of the oven and tried one of the little ones.  SO GOOD. SERIOUSLY.  I also had to make some adjustments to the recipe based on what was available and who I'm making this for.  I left out the coconut, peanut butter, carob chips, and protein powder.  I added in dates and used some extra raisins.  They are delicious and I'm going to try and restrain myself from eating them all before the person I made them for comes home!

Thanks for the great recipe, I'll definitely make these again.


Just made these muffins this morning (the last six are baking right now). They were great! Family loved them, my dad and brother ate two each right out of the oven. Made some adjustments to the recipe and it turned out just fine..

-I used 1 1/4 c spelt flour instead of whole wheat
-Cut out the unrefined sugar and replaced the 1/2 c agave syrup with 1/2 c maple syrup
-I used apple sauce instead of oil
-Nixed the peanut butter because I had enough flavors already going on, so I doubled the banana as JUST_FAIR had suggested. Made for a beautiful banana flavor in the background.
-upped the vanilla to a teaspoon because I was too lazy to measure out 3/4 t
-and for the fixin's i did:
--3/4 c chopped almonds
--3/4 c chopped walnuts
--1/2 c raw unsalted pumpkin seeds
--1/2 c dried cherries
--1/2 c dates

I will definitely be making these again!


Amazing. Seriously. I was a little scared at first because they didn't look like muffins (they don't rise much during baking), but they taste sooooo good and the texture is fantastic! I used chocolate chips instead of carob (sorry, I just like it more), and I think I may have used upwards of 3/4 cup. I used brown rice syrup instead of agave. I used some premixed trail mix for the dried fruit and nuts. I got 8 JUMBO muffins (perfect size for a very filling, healthy breakfast on the go!), and they took around 30 minutes to bake. I think next time I'll try walnuts and dried cranberries, and I am going to try to replace the oil with applesauce (I figure the peanut butter adds enough fat). As a student who is always looking for quick, healthy foods (especially healthy foods that cure my incessant sweet tooth), I can guarantee you I will be making these many times in the future!!!


i lovee these muffins...ive made them twice already, and i currently have a batch baking in the oven. i made a few changes though, because i always do this is what i did

    1/2 cup protein powder- instead i did a full cup
    1/2 cup unrefined sugar- completely eliminated this
    1/2 cup peanut butter- eliminated it the second time cause my mom didnt like the peanut butter taste with everything else
    1/2 cup agave syrup- cut this back to 1/4 cup...these muffins are realllyy sweet with just banana really
    1/4 cup canola oil- used applesauce instead
    1 1/2 smashed banana- doubled this to make up for the peanut butter
    1/2 cup carob chips- doubled this as well
    1/4 cup dried currants- eliminated this
i kept all of the other ingredients the same, except instead of whole wheat flour i used rice flour because im gluten sensitive...they still come out wonderful though, very dense, but moist too and like trail mix compacted into a muffin...


OOOOhhh, they were so addictive we finished them in 2 days and I ate most of them...(Ok, I admit my guilt) Yum Yum Yum!


ONE MORE THING...The tops of these get all yummy and crusty like an unhealthy refined sugar laden nonVegan muffin top, but these are HEALTHY...YUMMY!

Oooh, I love the crusty muffin tops!!! So hard to achieve with vegan muffins, for whatever reason.

Also, these sound sooooo good, and healthy!! :-)


I'm glad you like them.  The great thing about them is everyone can adapt them to their tastes.  My husband named them because I like them drier like a crunchy trail bar and he likes them moister like a muffin and this is the happy "middle of the road" between those two.  We actually do take them whenever we go hiking.


ONE MORE THING...The tops of these get all yummy and crusty like an unhealthy refined sugar laden nonVegan muffin top, but these are HEALTHY...YUMMY!




These muffins made my husband and I very happy. They tasted at first like oatmeal cookies and then like a trail mix dessert bar. I did make a few small changes as noted below:

    Instead of 1/2 cup protein powder;  I used 1/2 cup Nutiva hempshake mix
    Instead of 1/2 cup unrefined sugar; I used 1/2 cup date sugar
      Instead of 1/2 cup agave syrup; I used 3/4 cup maple syrup since  we like muffins sweeter
    Instead of 1/4 cup canola oil; I used 1/4 cup olive oil
    Instead of 3/4 teaspoon vanilla; I used more to taste
    Instead of 1 1/2 smashed banana; I used 2 small very ripe bananas
    Instead of 1 cup coconut...I did not use
    Instead of 1/2 cup carob chips..I did not use
      Instead of  1/2 cup chopped almonds; I used 1 cup chopped unsalted raw mixed nuts
    Instead of 1/4 cup dried currants; I used 1/2 cup chopped pitted medjool dates
  Instead of  1/4 cup sunflower seeds; I used 1/2 cup raw unsalted sunflower seeds
    Instead of 1/4 cup pumpkin seeds; I used 1/2 cup raw unsalted pumpkin seeds

**I also added 1/2 cup raw goji berries

My final verdict is that these are chock full of trailmix Vegan goodness, healthy & tasty! My husband seconds that!

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