Oatmeal Breakfast Muffins

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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.

Filled with whole grains, nuts, blueberries and banana this power packed recipe is particularly perfect for pre/post workout snack

Directions Makes 6

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. Then spoon the mixture into a large muffin pan. Top with the blueberries and almonds. Bake for 15 minutes and let cool on a rack before serving or packing in freezer bags.


1 large ripe banana

2 large eggs

1 cup of oatmeal flour

½ cup of whole meal flour

¼ teaspoon of ginger

¼ teaspoon of cinnamon

¼ teaspoon of salt

1 teaspoon of baking powder

1 tablespoon of raw sugar

1 tablespoon of coconut oil

1 tablespoon of peanut butter

¼ cup of chopped almonds to top

1 cup of blueberries




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