BREAKFAST OATMEAL MUFFINS
Breakfast Oatmeal Muffins – Nutritionally, these breakfast oatmeal muffins are equivalent to your morning bowl of oats. Make them as part of your weekly food prep.
- 2 bananas
- 2 Tbsp nut butter
- 3 eggs
- 1/2 cup almond milk
- 2 Tbsp ground flaxseed
- 1 ½ cup gluten-free oats
- 1 tsp cinnamon
Optional: sweeteners like raw local honey, stevia or maple syrup; chocolate chips; blueberries; cacao nibs
- Preheat the oven to 350 degrees F. In a small mixing bowl, mash the banana and nut butter together (a fork works).
- Add the eggs and milk to the mashed banana and combine well.
- Next, stir in the oats, flaxseed and cinnamon (plus any optional ingredients like fruit, berries or sweetener). Let the muffin batter rest for 5 minutes to allow the oats and flaxseed absorb some liquid.
- Pour the batter into 6 muffin molds (12 if you only have a cupcake tin). Bake for 25-30 minutes or until the tops are golden brown.
Store in the fridge and eat two for breakfast. Serve warm or cold!
Emily is the fitness instructor, recipe developer and photographer behind Stay Healthy, Stay Happy. She teaches a variety of classes including yoga, Zumba and boxing. You can also catch her for a how-to food demo from time to time. At the EBF, you’ll find her teaching BAGFIIT Beats with a dance-oriented flare and BODYFIIT 360, a challenging combination of yoga, suspension and weight-training.