Butternut Oat Survival Muffins (with vegan option)

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It’s not always the energy needed before a long run that matters. It’s the power needed to survive the rest of the day! After a 10+ mile run, all I can think about is getting food in me as soon as possible and I’ll grab whatever’s at arm’s reach, like my boyfriend’s barbeque chips.   Not necessarily my first choice, or a habit I’d like to develop. I need something healthy, homemade, and temporarily filling to devour right after a run and I think these muffins will do the trick. Using my last harvested sweet Gioia butternut squash and protein rich ingredients, I concocted a tasty power snack that will give me that energy boost needed to continue my day, or in the very least, satisfy me until lunchtime.

Butternut Oat Survival Muffins


  • ½ cup almond meal
  • ½ cup flaxseed meal
  • ½ cup old fashioned rolled oats
  • ½ cup packed brown sugar
  • 2 tsps baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 egg (or substitute with flegg or chegg)
  • ¾ cup firmly packed butternut or pumpkin squash puree (cooked)
  • ¼ cup almond milk (or other alternative milk)
  • ¼ cup olive oil (walnut or grapeseed works also)
  • ½ cup dried cranberries


Preheat the oven to 375°F

Grease a muffin pan and set aside.

In a large bowl, whisk almond meal, flax meal, oats, sugar, baking powders, spices, and salt.

In another bowl, whisk together egg, squash, milk, and oil.

Stir wet ingredients into dry ingredients until combined.

Fold in the dried cranberries.

Divide the batter into prepared muffin cups and bake until tops are slightly browned and an inserted toothpick comes out clean- about 20 minutes.

Let muffins cool in the pan for about 5 minutes before transferring to a cooling rack.

Eat fresh for up to a few days, or vacuum seal and freeze individually for future snacking.



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