Healthy Breakfast Muffins
I have been wanting to make some sort of easy breakfast muffin to have on hand for breakfast/snacks and these are perfect! They're pretty customizable too. Use whatever you have available!
2 ripe bananas, mashed
1 cup oats, blended into flour (I used rolled oats)
1/4 cup tapioca starch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 teaspoons baking powder
1 carrot, peeled and shredded
1 apple, peeled and chopped
3 tablespoons coconut oil, melted
1/3 cup rolled oats
1/3 cup dried fruit (I used dates and cranberries)
1/4 cup nuts/seeds (I used sunflower seeds and chia seeds)
-Preheat oven to 350 degrees.
-Mash the bananas in a bowl.
-In another bowl add the oat flour, starch, spices, and baking powder. Mix it all up.
-Add the shredded carrot and chopped apple into the dry ingredients. Mix it around.
-Now add the mashed banana, coconut oil, oats, dried fruit, and nuts/seeds to the dry ingredients. Mix everything up. If the batter is too dry, add some water or non-dairy milk 1 tablespoon at a time.
-Add batter to an oiled muffin tin. This makes 12 small muffins.
-Bake for 15-20 minutes.
-Remove from muffin tin and allow to cool.
-Store on the counter. Enjoy within 3 days!
-You can play with the banana/carrot/apple mixture. Use 2 out of the 3 if you have them! Sub zucchini. Use a little applesauce instead of bananas. Be creative!
-For the spices you can use whatever warming blend you like. Maybe you have some apple pie or pumpkin pie spice you can use!
-For the dried fruit and nuts/seeds you can also use just about anything you want/have in your pantry!
-You could probably turn this into 6 regular sized muffins instead of 12 small ones, but you would need to bake them for a bit longer.