I’m always trying to find new things that I can eat for breakfast that are high in protein and fiber and are easy on my finicky stomach. I tried this recipe last winter and it worked really well. It’s rare that you find something on Pinterest that actually works, especially when it’s a recipe. They were very tasty, but the consistency was more moist than I wanted and made them slightly difficult to transfer (I almost always eat breakfast on the go). They’re great because they have a lot of protein, but I wanted to add a little extra fiber and healthy fat, which also helped the consistency. I’m obsessed with adding freshly ground flax seeds to everything lately! Makes 18-20 muffins.
Ingredients:
- 1/8 cup whole flax seeds
- 2 bananas, peeled
- 2 eggs
- 1 cup chunky peanut butter
- 2 Tablespoons honey
- 1 Tablespoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cardamom (sub cinnamon if you don't have this on-hand)
- 1/4 teaspoon salt
- 1/3 cup oats (either quick-cook or steel-cut will work)
- Optional: dark chocolate chips, raspberries, or orange zest. (Leave me a comment if you come up with other tasty additions!)
- Preheat oven to 400F. Prepare muffin pan by greasing each well with canola oil or using paper liners.
- Add flax seeds to the blender and grind coarsely, just to break open the seeds. (No need to completely pulverize.)
- Add ingredients 2-9 to the blender with the ground flax seeds and blend until mixed well and bananas are incorporated, but peanut chunks aren't completely broken down.
- Transfer to a bowl and fold in oats and any optional ingredients.
- With two regular spoons (one to scoop and one to scrape), fill muffin wells to approximately 1/2 full.
- Bake for 10-12 minutes or until a fork inserted into the center comes out mostly clean (no wet batter, but moist crumbs are ok).
Let me know what you think and enjoy!
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