So, this is our second breakfast muffin post in recent weeks. You might be wondering if I’m a muffin junky. The truth is, I’m not much into muffins, but I am all for providing my family with healthier options (lets be honest, RaceTrac coffee and a free donut is easy, but a terrible way to start your day). I like to food prep these on Sunday and “walla,” breakfast is set for the week. If you’re looking for something different, give them a try. Enjoy!!
Ingredients
- 1 1/2 cups old fashioned rolled oats
- 1/2 cup almond butter
- 2 small bananas
- 1/2 cup zen sweet Or regular sugar
- 1/4 cup coconut milk
- 2 medium eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 1/2 cup mixed berries
Instructions
- Preheat oven to 400F. Line 12 muffin tins (2 trays) with paper muffin liners.
- Combine all of the ingredients for the muffins (except the berries) in a blender.
- Once the batter is smooth stir in the berries by hand. You can also choose to under blend the batter, so the chopped oats give the muffins a nice and hearty coarse texture.
- Use an ice-cream scoop to fill the muffin tins with batter 1/4″ to the top.
Bake muffins on 400F for 25 minutes until golden brown
Credit: paleoglutenfree.com
