Blueberry & Banana Oatmeal Muffins

Muffins are my to go breakfast choice. I make them by the dozen over the weekend, freeze them and heat them for a quick breakfast or snack throughout the week.

This recipe is filled with whole grains, nuts, blueberries and banana, for a power packed pre or post workout snack.

Makes 12 muffins  

 

Directions: 

Preheat the oven to 375 degrees F.

Mash the banana, eggs, sugar, peanut butter and coconut oil together.

Mix the oatmeal flour, whole meal flour, salt, cinnamon and ginger together. Stir the dry ingredients into the wet ones till thoroughly combined. 

Fold in the blueberries and almonds gently.

Bake for 17-20 until a toothpick comes out clean.

Let them cool on a rack and enjoy immediately or freeze for a quick meal during the week.

You'll need: 

1 large ripe banana

2 large eggs

1 cup of oatmeal flour

½ cup of wholemeal flour

¼ teaspoon of cinnamon

¼ teaspoon of salt

1 teaspoon of baking powder

2 tablespoon of raw sugar

1 tablespoon of coconut oil

1 tablespoon of peanut butter

Fillings

¼ cup of chopped almonds 

1 cup of blueberries

 

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