Training Fuel: Vegan Peanut Butter Bran Muffins

As a kid, my mom used to make All-Bran muffins on the weekends, and I loved eating the batter just about as much as I loved eating the muffins.

This recipe is a veganized, reduced sugar, no-white flour rendition of All-Bran’s Almond Butter-Dark Chocolate All-Bran Muffins, and it serves as a perfect breakfast for long training days. These muffins get me through the first 2 hours of running or training, no problem.

Because they’re calorie dense and designed to provide fuel, they’re probably not the best choice for a mid-afternoon snack or a lazy day at home. But on those big training days (or if you have a busy day ahead and you know it will be several hours before you have a chance to eat again), enjoy the power of the muffins!

(You could also make mini muffins and reduce the baking time, and eat them as a healthy snack.)

Vegan Peanut Butter Bran Muffins

Servings: 6 jumbo muffins

Ingredients

  • 1 TBL flax meal
  • 3 TBL water
  • 1 1/3 cup unsweetened almond milk (I like the vanilla flavored version)
  • 1 cup bran flakes cereal
  • 3/4 cup steel cut oats
  • 1/3 cup unsweetened applesauce
  • 1/3 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon or 1/2 tsp apple pie spice
  • 1/4 tsp nutmeg
  • 1 cup brown rice flour
  • 1/4 cup almond flour
  • 1/3 cup coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 4 oz vegan bittersweet or semisweet chocolate, chopped
  • Extra cinnamon for sprinkling on top

Instructions

  1. Preheat the oven to 375°F, and grease a jumbo muffin tin
  2. Combine the flax meal, water, milk, bran cereal, and oats. Let sit for at least 5 minutes, until cereal becomes very soft
  3. Add applesauce, peanut butter, vanilla, cinnamon and nutmeg and mix well
  4. Add remaining ingredients except for the chocolate, and mix until just combined
  5. Gently fold in the chocolate chunks
  6. Distribute the batter equally in the tin to create 6 jumbo muffins. Sprinkle the muffin tops with cinnamon
  7. Bake for 25 minutes, or until the muffin tops are slightly firm
  8. Let the muffins rest in the tin for 2-3 minutes, then transfer to a wire rack to cool completely

What did you think? Feeling inspired?