Breakfast Muffins

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The other day, I wanted to switch up my morning breakfast oats to an easy on-the-go idea. I thought muffins would be perfect but they are always loaded with sugar and not very much protein. I like to start my day with a good amount of protein so that it keeps me full in the morning and try to limit how much added sugar I have in the mornings since I have plenty throughout the rest of the day. And so, this recipe was born. These muffins are the perfect touch of sweetness with a good amount of fiber and protein to keep you satisfied and full.

These muffins are more like bran muffins in the sense that they aren’t super sweet. They only have 3 grams of sugar per muffin. They get their sweetness from one mashed banana and that’s it! I also added 1 Enjoy Life Dark Chocolate Chunk on the top of each muffin for a little more sweetness but they really don’t need it. The protein comes from both the oat flour and almond flour and each muffins contains 6 grams of protein! I love eating one for a mid-morning snack or 2 if I don’t have time to make breakfast.

Ingredient Notes

Flaxseed – This is what will replace an egg in the recipe so you can’t skip this step. You’ll notice the flaxseed and water will start to bind together and create a gel like substance. This is what you want so that the muffins hold together.

Banana – I used one medium sized banana. I weighed it out and it was 110 g. You want to make sure your banana is ripe so that it is easy to mash and sweet enough for the muffins.

Peanut butter – Feel free to use any nut butter in this recipe.

Oat flour – You can buy oat flour at any grocery store or make your own. If you want to make your own, simple add rolled oats to a food processor and blend until it resembles flour.

Instructions

  • Preheat oven to 350. Line muffin tin with liners.
  • In small bowl, mix flaxseed with 3 tbsp warm water. Set aside for 5 mins to form a flax egg.
  • While the flax egg is forming, mash a ripe banana with a fork until there aren’t any lumps.
  • Combine mashed banana, peanut butter, almond milk and vanilla extract and mix until well combined. Add in flax egg.
  • Add rolled oats & almond flour to banana mixture and stir.
  • Pour mixture into muffin tins to make 9 muffins. Bake for 30-35 minutes.
  • Cool in muffin tin for 10 minutes then transfer to wire rack to cool completely.
  • Once they are cooled, enjoy!

Notes

  • These muffins need to be completely cooled before enjoying or they will fall apart and be hard to get out of the muffin liners to eat. I recommend making them the day before, storing them in the fridge and then enjoying.
  • Add ins – you can add nuts, dried fruit or chocolate chips to these if you prefer!

Storing Instructions

Store muffins in an air tight container in the fridge for up to a week.

Vegan Breakfast Muffins

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Vegan
Servings: 9 muffins
Calories: 170kcal

Ingredients

  • 1 tbsp flaxseed (7 g)
  • 1 small banana, ripe (110 g)
  • 1/2 cup peanut butter (128 g)
  • 1/3 cup almond milk, unsweetened (80g)
  • 1 tsp vanilla extract (4 g)
  • 1 cup oat flour (120 g)
  • 1/4 cup almond flour (30 g)
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • chocolate chips, dried fruit or nuts, optional

Instructions

  • Preheat oven to 375. Line muffin tin with liners or spray with oil.
  • In small bowl, mix flaxseed with 3 tbsp warm water. Set aside for 5 mins to form a flax egg.
  • While the flax egg is forming, mash a ripe banana with a fork until there aren't any lumps.
  • Combine mashed banana, peanut butter, almond milk and vanilla extract and mix until well combined. Add in flax egg.
  • Add rolled oats & almond flour to banana mixture and stir. If you're using add-ins, now would be the time to mix them in.
  • Pour mixture into muffin tins to make 9 muffins. Bake for 12-15 minutes until toothpick comes out clean.
  • Cool in muffin tin for 10 minutes then transfer to wire rack to cool completely.
  • Once they are cooled, enjoy!
  • Store in fridge for up to a week.
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