Banana Breakfast Oatmeal Flax Muffins

I usually make 2 or 3 batches of these muffins because they disappear so quickly ! Great for breakfast on the go as your family is running out to work or school.

My whole family loves these muffins! Thank you! – Debbie

These muffins check all the boxes to add good healthy fibre and protein to your breakfast. The biggest bonus is the taste. You can feel good about your family having them for breakfast, as a snack or really any time. Good idea for after that hard workout at the gym.

Ingredients notes: it is super easy to make almond flour. Simply add a cup to your blender and process on high for about 20-30 seconds. That's it! Any leftover almond flour can be put in a sealed container in the fridge for about 5 days or freeze for up to 3 months.

Banana Breakfast Oatmeal Flax Muffins

Ingredients:

• 2/3 cup almond flour

• 1/4 cup coconut flour

• 1/2 cup quick or slow cook oats

• 1/2 cup ground flax seed

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/4 tsp sea salt

• 1 scoop whey protein isolate powder

• 2 large bananas, ripe and mashed

• 1 egg

• 2 tbsp coconut oil, melted

• 1/3 cup unsweetened almond milk

• 1 tsp vanilla extract

• 2 tbsp 100% pure maple syrup

• 1/2 cup chocolate chips or walnuts (optional)

Directions:

1. Preheat oven to 350F

2. Spray muffin tin with non-stick spray or grease with coconut oil or use muffin liners

3. In a large mixing bowl, combine all dry ingredients

4. Mix banana mashed with a fork, egg, coconut oil, almond milk vanilla extract and maple syrup until combined.

5. Slowly add the wet ingredients to the dry ingredients being careful not to over mix.

6. Fill muffin tins, makes 12 muffins.

7. Bake for 18-20 minutes until a toothpick comes out clean. The muffins will continue to firm up as they cool.

8. Transfer to cooling rack. Store in an airtight container for up to 5 days or freeze. Enjoy!

Send us a message to let us know how your muffins turn out.