Description
Oatmeal, berry, and banana muffins naturally sweetened and packed with protein and fiber. Perfect to meal prep for snacks and breakfast.
Ingredients
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 2 large or 3 medium ripe bananas, mashed
- 1/2 cup unsweetened almond milk yogurt
- 1/4 cup unrefined coconut sugar
- 2 cups gluten-free oat flour
- 1/2 cup rolled gluten-free old-fashioned rolled oats
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- 1 cup fresh berries (raspberries, blackberries, and blueberries) + more for topping
Instructions
- Preheat oven to 350°F and line a muffin tin with liners or spray with nonstick spray.
- In a small bowl, mix together ground flaxseed and water and allow it to sit for ~5 minutes to gel.
- Next, mash the bananas into the flaxseed mixture and add the coconut sugar, almond milk, and yogurt.
- Sift in the gluten free oat flour, baking powder, and cinnamon and toss to combine. Mix in the oats.
- Pat the berries dry and gently mix into the batter until evenly distributed.
- Fill each muffin cup ~3/4 way full. Top with fresh berries and more coconut sugar on top, if desired.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow muffins to cool for 10 minutes, then remove from pan.
- Store cooled muffins in an airtight container in the refrigerator for up to one week and freeze for long term storage.
Notes
Recipe adapted from The Glowing Fridge
- Prep Time: 15 mins
- Cook Time: 20-24 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free