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vegan and gluten free cup cakes
Cultivate | August 24 2020

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Wake-Cups

Recipes by: Sami Blumenthal, Registered Dietitian & Culinary Specialist at Miraval Austin

Wake-Cup with our Registered Dietitian Sami Blumenthal, and feel fulfilled by preparing a naturally sweetened muffin cup. This customizable recipe focuses on nutrient density and wholesome ingredients to make the perfect afternoon stack, breakfast on the go, or a dessert!

Leave class with Sami’s base recipes as well as the confidence to support your shift towards a healthful start to the day.

Wake Cups: (Vegan & Gluten Free)

Ingredients:

  • 1 tbsp ground flaxseed + 3 tbsp water
  • 3 cups old-fashioned oats
  • 1/2 cup nut butter of choice
  • 1/4 cup pure maple syrup or date syrup
  • 3 small overipe bananas (~1 cup, mashed)
  • 2 small zucchinis (~1 cup grated, don’t squeeze water out)
  • 1/2 cup plant based drink of choice
  • 1 tsp vanilla
  • 1 tbsp baking powder
  • pinch cinnamon
  • pinch ginger
  • 1/4 tsp fine sea salt
  • Optional add ins: chocolate chips, walnuts, dried fruit, your choice!

Directions:

  • Preheat oven to 375, spray a muffin tin, line with silicone muffin liners, or line a loaf pan with parchment (if you wanted to make a loaf)
  • Mix flax and water in a small bowl, stir and set aside to gel (our egg substitute)
  • Mash bananas in a large bowl with a fork. Add grated zucchini, plant based drink, vanilla, nut butter, maple syrup, flax mixture, and stir to combine.
  • Add oats, baking powder, cinnamon, ginger, salt, any add ins of choice
  • Spoon mixture into muffin cups or in any desired pan shape
  • Bake for 25-28 mins, or until a fork comes out clean. Cool on wire rack
  • Store oatmeal cups in an air-tight container in the refrigerator, or freeze up to 3 months.
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