Healthy Flourless Oat Muffins
Serves 12
25 mins prep
30 mins cook
55 mins total
These healthy muffins are a great meal-prepped breakfast option, allowing for extra sleep. They are made without flour, oil, or refined sugar (using honey instead) and can be topped with peanut butter for a delicious on-the-go meal.
0 servings
1. Preheat oven to 325 degrees F (160 C). Place 2.5 cups of oats on a baking sheet and toast for 4-6 minutes. 2. Divide the toasted oats into two portions: 1.5 cups and 1 cup. Place the 1.5 cups of oats in a blender or Nutribullet and blend until they reach a flour-like consistency. 3. Increase oven temperature to 350 degrees F (175 C). 4. Mash 2-3 bananas well, then place them in the blender and blend until smooth. 5. In a bowl, combine the blended bananas, 2 beaten eggs, 1/3 cup honey, 3/4 cup milk (such as almond milk), and 2 teaspoons vanilla. Mix well. 6. Add the dry ingredients to the wet ingredients: the 1.5 cups of oat 'flour' and the 1 cup of remaining toasted oats. Mix thoroughly and let soak for 10 minutes. 7. Scoop the batter into a muffin tin. Optionally, top with any leftover toasted oats. 8. Bake for 20-23 minutes. 9. Cool muffins overnight on a cooling rack before storing. Store in an airtight container for up to 2 days, then freeze the rest. 10. For extra protein in the morning, add peanut butter on top before serving.
