Get access to everything we publish when you sign up for Outside+.
Chef, health coach and Running on Veggies blogger Lottie Bildirici says, “I like to use easily digestible foods to avoid all stomach problems at all cost (if you know what I mean). These muffins are my all-time favorite thing to eat before a hard workout. And I love how they are portable. They are easy to bring and travel with you on race day!” She explains each ingredient has a purpose: The oats are fueling carbs, the chia seeds provide healthy fats and aid hydration, maca helps with endurance and stamina, bananas have potassium to prevent cramping, almond milk instead of dairy and applesauce in place of oil make these easy to digest and blueberries are included for their flavor and antioxidants.
Blueberry Maca Muffins Recipe
Makes about 24
3 1/2 cups old-fashioned oats (divided) and extra for topping
1/2 cup chia seeds
1/4 cup maca powder
2 tsp. baking powder
2 tsp. cinnamon
3 bananas (very ripe if possible; frozen can be used but let them thaw)
2 cups unsweetened almond milk (or a combination of almond milk and orange juice)
1/2 cup unsweetened applesauce
2 cups fresh blueberries
Preheat oven to 350 degrees. Combine 2 1/2 cups oats, chia seeds, maca powder, baking powder and cinnamon in a food processor. Pulse for approximately 1 minute, until it resembles flour. Add bananas and pulse 1 minute. Add almond milk and applesauce, and pulse again till combined fully. Transfer mixture to a bowl and fold in berries and additional 1 cup oats. Spray muffin pans with non-stick spray. Using an ice cream scooper, scoop batter into pan. Sprinkle with oatmeal. Bake for around 35 minutes, until the center is fully cooked. Keeps fresh in the freezer. Warm before serving.