It can be really tough eating on the road sometimes.  Every so often I’ll forget to pack some food with me and I’ll end up wandering around the food court/convenience store/snack bar looking for something halfway healthy which hasn’t been processed to the point where it will last on the shelf for years (ew).  I often wander around for a good thirty minutes picking something up only to end up putting it down again two minutes later in a futile attempt to find something good to eat that is actually worth its price tag.

Because you know what? I don’t really want to pay $10 for a salad. Or $3 for an over-hyped energy bar. Nope.

Pack this muffin in your bag the next time you’ll be away from nutritious food for awhile.  They would also taste awesome as an after workout  snack (always eat your post workout snack within 30 minutes of working out).


Please use this recipe as a template, if you are used to making quick breads you should feel pretty comfortable subbing some things out for ingredients you may not have on hand (ie. sub mashed banana for applesauce or grate up some zucchini in place of the carrot, etc).  As is, this muffin is heavenly tasty and will make your whole house smell awesome.  This is a really moist and tender muffin and will keep for a few days on your countertop in a plastic bag or for a couple of months in the freezer.

IMG_3785Does Your Booty Good Vegan Muffins

Preheat oven to 350° and grease 12 muffin tins.

Mix together dry ingredients:

1 cup whole wheat flour

3/4 cups old fashioned oats ground to a flour

2 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

1/2 cup unsweetened shredded coconut

1/2 cup raisins

The food processor makes shredding effortless

The food processor makes shredding effortless

Mix wet ingredients together in a separate bowl:

2 carrots shredded

1 apple, cored and shredded

1/4 cup canola oil

1/3 cup brown sugar

1/2 cup peanut butter

1/3 cup unsweetened applesauce

4 oz soygurt

2 tsp vanilla

Gently fold dry ingredients into the wet ingredients until just mixed. Divide equally into 12 muffin tins. Depending on how big your carrots/apples were you may need to use an extra muffin tin or just hold your breath and load the 12 tins to the tippy top.  These will not rise a whole bunch so you don’t have to worry about overfilling.

Bake for 25-30 minutes and rotate pan halfway through. Be careful to make sure the muffins are thoroughly baked and check for doneness with the toothpick test.


Verdict? A+

Whoa, crazy but true: I wouldn’t change a thing with these muffins! Have a happy monday everyone!


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Ends this Wednesday: Peta’s Vegan College Cookbook Giveaway by HappyHerbivore