Preppy Muffins

Preppy Muffins

I call these “preppy”, because they are so easy to use as a prep meal all week! Perfect for breakfast on the go, or for a quick snack later on!

When I’m not in a hurry, I love to spread on some almond butter and/or drizzle on some maple syrup!

(( Note: These are also kid & husband approved! ))

Ingredients

Coconut Oil

3 ripe bananas

2 flax eggs (1 flax egg substitute = 1 tbs flaxseed meal + 3 tbs warm water) let sit for 10 minutes.

1 C Vanilla Almond Milk

3 tbs maple syrup

3 C Oats (2 C Raw Oats, 1 C oats blended into flour)

1 tbsp baking powder

1/2 tsp nutmeg

1 tsp cinnamon

1tsp vanilla

1 Small Handful of Dark Chocolate Chips (Or a big handful, depending on how your day went ;))

Directions

Preheat oven to 350 degrees

*Use a basting brush to brush coconut oil into muffin tin.

•Make your flax eggs & let them sit in a small bowl to the side as you move onto the next steps.

•Mash your bananas in a large bowl, add all ingredients, except for Chocolate Chips, adding the flax eggs last.

•Fold in Chocolate Chips

•Fill your muffin tin, each muffin cup filling about 1/2 full

•Bake for 15 minutes. Once done, lightly take them out of the tin with a fork & allow to cool on a sheet of tin foil. They will set as they cool.

Pair with your coffee/tea in the morning, or with some hot chocolate for a midnight snack!

#AAHRecipe