Oat Flour Breakfast Muffins + PB Dark Chocolate Chunk
Move aside, Banana Avocado Muffins, there's a new muffin in town and we're eating it for breakfast.
The Mr. and I (and Margot, of course) are packing up for a month long excursion to mainland USA. In preparation I was cleaning out our cupboards and decided to make some healthy snacks for us to take for the 13 hour plane ride to NJ. $8 cheese and cracker platter? No thanks, United Airlines, I'll have a deliciously free muffin instead.
These muffins don't just seem good for you...they are packed with protein and fiber so they are good for you. I added some bonus ingredients to the second batch.The first batch is Margot friendly, the second batch is Steve approved.
Oat Flour Breakfast Muffins
1 1/2 C. Oat Flour (so simple to make...just grind up some rolled oats in the blender until really fine)
1 1/4 C. Rolled Oats
1/2 C. Plain Yogurt (or..you guessed it...an avocado)
1/2 C. Soymilk (I used Vanilla Soy)
1/2 C. Brown Sugar (optional...you could also use Agave or Honey if you're not making muffins for baby)
1/3 C. Coconut Oil (or sunflower/canola oil)
1 egg
2 large ripe bananas
2 tsp. baking powder
1tsp. baking soda
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 c. raisens
1/2 tsp. salt
Mash up banana and combine with wet ingredients. Sift dry ingredients together and combine wet & dry. Fill muffin tins 2/3 full, top with some rolled oats, flaxseeds, pumpkin seeds etc. and bake at 375 for 15-18 minutes.
Here's where the PB Dark Chocolate Chunk part comes in...
For the second batch I mixed in about 2 tbsp. natural peanut butter and some dark chocolate bits (smashed up a candy bar). Use carob chips for a more breakfast friendly version...that tastes like dessert.
