Banana Oat Breakfast Muffins

These are delicious and so very simple to make.  Make a lot of them and freeze them ahead of time and heat them up for a super quick super healthy breakfast!  These were inspired by Ashley’s buckwheat muffin bake. 

P.S. no need to go buy the expensive oat flour at the specialty store- you can make your own by putting some oats in your blender or food processor and grinding them till they look like flour!

Banana Oat Breakfast Muffins (makes 2 good size muffins or several smaller muffins if you’d rather make them in a muffin pan)

(Print this recipe!)

Ingredients:
1/2 cup oat flour
2 Tablespoons rolled oats
1 teaspoon cinnamon
1 teaspoon baking powder
pinch of salt
1 banana, mashed
1/2 cup almond milk
1 teaspoon vanilla
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water)

Directions:
Preheat oven to 350 F.

Whisk together flax egg (2 T ground flax + 6 T water) and set aside.

In a small bowl mix together oat flour, rolled oats, cinnamon, baking soda, and pinch of salt.

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In a bigger bowl whisk together mashed banana, almond milk, and vanilla.

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Add dry ingredients into wet and stir until just combined.

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Add flax egg to the mixture and stir to combine.

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Pour into two ovenproof containers or a muffin pan and bake in a 350 F oven for 35 minutes. 

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Do try to let them cool a little before you snarf them down!

(I couldn’t decide which of these three pics I liked best, so you have to see all three of them! Smile)

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You could totally eat this as is, or take it to go on a rushed morning OR you could top it with some seriously awesome toppings!  Like almond butter, peanut butter, coconut butter, walnuts, fruit preserves, or shredded coconut to name a few!

 

Happy snacking!

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Comments

  1. Those look amazing! I am adding this to my recipe box.

    • I had to correct something in the recipe- it was supposed to be baking powder not baking soda. Make sure you save the corrected version or it might not taste very good!

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