Banana Oat & Nut Muffins

I've been super busy lately and needed something quick (but still nutritious of course!) to grab and bring on-the-go. What better then some muffins to go with morning coffee or tea?

These muffins taste just like the ones at your local coffee shop BUT don't have all the sugar, fat, and calories! They are made with whole wheat flour, organic brown sugar, and believe it or not... NO dairy. These were inspired off of Tone It Up's On-the-go Muffins but I added a few of my own twists, nutritimentation style :)

Ingredients

Wet
3 ripe bananas
1 chia egg (1Tbsp of chia seeds & 3 Tbsp of water)
1/3 cup of unsweetened organic applesauce
1 tsp of vanilla extract
1 Tbsp of almond butter

Dry
1 cup of whole wheat flour
1/2 cup rolled oats (or quick cooking oats)
1 Tbsp of flax seed meal (ground flax seeds)
1/2 cup Sucanat (organic brown sugar)
1 tsp of baking soda
1 tsp of baking powder
1 tsp of cinnamon
1/2 tsp of salt
1/2-1 cup of your choice of crushed nuts (I used pecans and walnuts)

Directions

Preheat the oven to 350 degrees.
Place muffin cups into muffin pan (or grease it - coconut oil works great!)
Combine chia seeds with water in a small bowl and set aside. The chia seeds will absorb the water and create an egg like mixture.
In a large bowl combine the dry ingredients and mix well. Add in the wet ingredients (including the chia egg) and mix well once more.
Pour the batter into the muffin tray (fill each one about 3/4 way up)
Place in the oven and bake for 20-25 minutes.
Let cool. Take muffins out of tray and place in the fridge or freeze for future use.

Toast these muffins and top with some coconut, almond or your favorite type of butter and enjoy!



Maybe even try making baked french toast with them like I did! Just simply...

- Preheat the oven to 350 degrees and grease your ramekin (try using coconut oil/butter)
- Cube two of the muffins. Place one layer of muffin followed by a layer of sliced banana and topped with another layer of muffin.
- Beat one egg and add 1 Tbsp of almond milk (or your choice of milk) & a sprinkle of cinnamon.
- Pour the egg mixture into the ramekin over the muffin mix.
- Place in the fridge to absorb for 5-10 min (or even overnight & bake in the morning!)
- Bake for 20-25 minutes - it will rise a bit and become nice and fluffy/toasted.
Top with some honey or maple syrup and enjoy!!