Adapted from a recipe from The Doctor & The Dietitian Blog (picture credit: Heather)
We love these muffins from Heather as a make-ahead grab & go breakfast option! They're delicious, fiber-licious, AND kid-friendly :)
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Makes: ~24 muffins Ingredients: 2 cups oat flour (made with rolled oats, instructions for this in step 1) 1 cup almond meal 1/2 cup flax seed meal 1 tsp baking soda 2 tsp baking powder 1 tsp salt 2 tsp cinnamon 5 ripe bananas, mashed 2 eggs 2/3 cup canola oil 1/4 cup coconut sugar 2 tsp vanilla
Optional mix-ins: walnuts, chocolate chips, butterscotch chips, berries, etc Instructions: 1. Process/blend oats in a food processor/blender to make the flour. Mix oat flour, almond meal, flax seed meal, baking soda, baking powder, salt, and cinnamon in a large bowl. 2. In a smaller bowl, mix mashed bananas, eggs, oil, coconut sugar, and vanilla (as well as any other mix-ins you'd like to add) 3. Pour banana mixture into flour mixture and stir together until well incorporated. 4. Scoop batter into greased muffin tins. Sprinkle some oats (ones that haven't been blended into flour) on top of each muffin. 5. Place in oven and cook for 15-18 minutes. Let cool and enjoy!
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