Breakfast is hands down my favorite meal. It is without doubt because of my equal love for a cup of joe, the quite-ness of that time of day and my desire to fill a hungry belly that has been waiting all night. Sometimes, however my mornings do not allow enough time to indulge in a cooked breakfast at home and that’s where these incrediable little muffins really come into play. Long gone are the days where I skip breakfast so a little planning ahead ensures I am fed with nutritious and delicious “will travel” types of breakfast. Make these on a lazy Sunday morning and they will keep well for the whole week. These guys are full of fiber, protien, and potassium to ensure your day is off to a great start!
What You Need:
- 1 banana, mashed
- 1/4 cup applesauce or EVOO
- 1 Flax Egg (1 Tbsp ground flax seed mixed with 3 Tbsp water)
- 3/4 cups nut milk
- 1/2 tsp. vanilla extract
- 1/4 cup honey or maple
- 1 cup quick cooking steel oats *
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- * If you can’t find quick cooking steel cut oats, soak the oats in hot water for 1 hour, drain very well
Preheat the oven to 350 degrees.
In a bowl, mix together the banana, apple sauce or oil, flax egg, milk, honey, and vanilla extract. Use a hand mixer to combine well.
In another bowl mix together the oats, salt, baking soda, cinnamon using a spoon or fork.
Line your muffin tin with six liners or spray with coconut oil spray. Add half of the mixture to the bottom of the muffin tins. Then fill with the remaining oatmeal batter.
Bake for 25-30 minutes checking with a tooth pick to make sure they are fully cooked. Let cool for 20 minuets before serving. Store in an air tight container for up to a week.