Have you see the movie Inside Out yet? Tony and I saw it Saturday evening and absolutely loved it. I have to say I was really impressed with the storyline; the move was a bit sad (for a kid’s movie) but I would still recommend it in a heartbeat. I laughed, cried, and was never bored.
Anyway what’s on your agenda this week? Me: I’m just getting back to Chicago after spending time in Alabama and am feeling a little overwhelmed. Life gets that way sometimes, especially with a move on the horizon and a few big blog projects. I apologize if I haven’t gotten back to you via email. My inbox is overflowing and it makes me panic like no other. Please know that I’m slowly working my way through it.
In times like these, it’s best to be prepared with both a big to-do list and some make ahead snacks + meals. Good thing I have a giant batch of these muffins sitting in my freezer.
My mom got me addicted to bran muffins a few years back. Every few months I go on a bran binge and make muffins nonstop with all my favorite seasonal flavors. Remember my banana and pumpkin protein versions? If you don’t, you better get on it. These muffins just happen to be my latest creation with a seasonal twist: peaches and blackberries.
Wouldn’t you agree that blackberries continue to be one of the most underrated berries out there? That changes, starting NOW. I’m convinced you’re going to love the addicting peach-blackberry combo.
Oh and the chai spices! I can’t forget to mention them. I really wanted to call these Chai-Spiced Oat Bran Muffins but then I added BOTH blackberries & peaches. Nevertheless, please get on the chai train with me because the flavor is undeniably EPIC in these muffs. I swear you don’t need any special, just just a few good spices to make them taste a hint like a warm chai tea. I’m in love and I think you will be too. If you’re not a fan of chai, just skip all the spices and stick with the cinnamon.
Lastly, making these vegan was a breeze thanks to the flaxseed meal and chia seeds. Even if you aren’t vegan, an egg just isn’t necessary here. The nutritional benefits of chia and flax seeds are quite extraordinary; we’re talking healthy fats, high omega-3s, fiber and protein! All the good trendy things. You know me.
How to serve: I personally love eating these cold, straight from the fridge with a bit of peanut butter and a tall glass of almond milk. They’re also perfect when warmed up; I might be biased but I do they taste a bit like a peach cobbler.
If you make these, I’d love to see a photo! Simply use #ambitiouskitchen on Instagram so we can be baking buds. xo!
- Serves: 12 muffins
- Serving size: 1 muffin
- Calories: 179
- Fat: 6.5g
- Carbohydrates: 28.5g
- Sugar: 14.8g
- Fiber: 6.2g
- Protein: 5g
- 2/3 cup pure maple syrup
- 2 tablespoons chia seeds
- 1 1/4 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened apple sauce
- 1 1/2 tablespoons melted coconut oil (olive oil also works)
- 1 1/4 cups oat flour (can also use white whole wheat if not GF)
- 3/4 cup oat bran
- 2/3 cup flaxseed meal
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup diced peaches (about 1 medium peach)
- 1 cup blackberries, cut in half if they are large
- OPTIONAL: 1/2 cup chopped walnuts or pecans
- Preheat oven to 350 degrees F. Line 12 cup muffin pan with muffins liners and spray the inside of the liners with nonstick cooking spray. This is to ensure the muffins do not stick! Trust me on this one.
- In a large bowl, add maple syrup, chia seeds, almond milk, vanilla, applesauce and coconut oil; stir to combine and let sit for at least 5-10 minutes to allow the chia seeds to soak and expand a bit.
- In a separate medium bowl, add oat flour, oat bran, flaxseed meal, salt, baking powder, baking soda and spices. Next add the wet ingredients to the dry ingredients and mix with a wooden spoon until just combined. Gently fold in diced peaches and blackberries. Next fold in walnuts, if desired.
- Evenly divide batter among prepared muffin liners, smoothing out the tops if necessary. Bake for 17-22 minutes or until toothpick comes out clean. Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Makes 12 muffins.