I’m so thrilled to share with you today this guest post and a super delicious Oat Blueberry Muffin recipe by the wonderful Alena and Lars from Nutriciously. Lars and Alena are a German couple in their 20’s and excited about all things health and wellbeing. They have been ethical vegans for 6 years and came to a whole foods vegan diet 3 years ago. Their passions include music, yoga, traveling, hiking, reading, watching educational videos, and designing. Their articles are always informative and their recipes are simply great! I hope you’ll enjoy their story and recipe!
Ever since we transitioned to a whole foods plant-based diet a few years ago, the positive benefits of our new way of eating haven’t stopped popping up here and there. From more energy to less mucus, better skin and becoming slimmer… we cannot complain in this department. Initially, our dietary change was motivated by our ethics and drive for achieving great health.
Becoming vegan itself hadn’t been very difficult for us, but little did we know that our journeys had just started. After sticking to a mostly raw foods diet, we fought our ways back into a more varied plant-based lifestyle. We honestly feared that we could never have a delicious treat again after making the decision to eat a very healthy vegan diet! Lo and behold, we’re very happy that our strict days of eating just tons of fruits and vegetables without any exceptions ever are over now.
Our lives just wouldn’t be as joyful without the occasional baked good and sweet treat. But we don’t want to sacrifice our health just for a few minutes of great taste! That’s why we like to challenge ourselves to create delicious plant-based meals without using refined foods. We keep the salt low, completely skip refined flour, sugar and all oils! Yes, even coconut oil. Many of you might be shocked but coconut oil isn’t really healthy for you. Coconut is (in moderation), but as soon as you extract the oil and leave behind all of the goodness, it can become a threat to your arteries, increase your risk for diabetes, and even acne! This little puzzle piece seems to be the one most plant-based munchers are missing.
We have been greatly inspired by plant-based experts in the fields of medicine and nutrition, such as Dr. Michael Greger, Dr. John McDougall, Dr. Caldwell Esselstyn, Julieanna Hever RD, and more. All of them agree that oil doesn’t have a place in a healthy diet – but nuts, seeds, and avocado do. Especially flaxseeds and chia seeds, since they are high in the essential Omega 3 fatty acid. Just another reason for chia pudding and using flax instead of eggs in baking!
Little facts like these are what excite us. Listening to speeches by plant-based experts and reading up on nutritional science inspired us two years ago to start our own little food blog – nutriciously.com was born. We wanted to break down complicated topics into structured and fun articles, discover delicious recipe ideas, connect with plant-based pioneers and help as many people as we can to adopt a vegan lifestyle.
For anyone wanting to try out a plant-based diet, we created a free 6-part email course including a meal plan to help them transition and learn more. We are sick of seeing perfectly healthy foods, such as potatoes or fruit, being demonized by the press for supposedly being “bad for you” and want to shed some light on misleading headlines like these.
We’re more than grateful to be able to make a positive impact in this world, to inspire, inform, and connect with such beautiful souls as Evi. We’re beyond blessed that she invited us to feature one of our favorite, healthy treats here on her blog! Hopefully, you will enjoy our recipe just as much as our families do.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 2 cups rolled oats, ground
- 12 dates, pitted
- ¾ cup applesauce (180 g)
- 1 cup blueberries (100 g)
- ¾ cup water (180 g)
- 1.5 tbsp ground flax seed
- ¾ cup plant milk (180 g)
- 1 tbsp baking powder
- ½ tsp cinnamon
- ½ tsp vanilla
- 1 tbsp brown sugar (optional)
- Start by putting flax seed, milk, water, and dates into a bowl. Set it aside while preparing the rest.
- Preheat oven to 400° and get out your muffin forms or pan. Use non-stick or silicone if possible.
- In a large bowl, whisk together all of the dry ingredients. Your ground oats, the baking powder, and spices. Don’t forget about the sugar here, if you want to add some extra sweetness.
- Add the flax-date mixture together with the applesauce in a blender and create a nice even mix.
- Pour this mixture into the bowl with your dry ingredients and stir until everything is moistened. Finally, fold in the blueberries.
- Pour your batter into the muffin cups and bake on 400°F/200°C for 20 minutes. Remove from oven and let cool before eating.