Banana Oat Muffins 

Yield: ~8-10 muffins (varies based on size of muffin tray) 

Serving size: 2 muffins for breakfast, or 1 muffin for snack 

Ingredients: 

4 eggs, whisked together 

1 banana, mashed (better if a bit more ripe for sweetness) 

1 teaspoon vanilla extract 

1 cup rolled or old fashioned oats 

2 tablespoons ground flax seeds 

1 teaspoon cinnamon 

1 teaspoon baking powder 

Procedure: 

Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or lightly coat with coconut oil or butter.  

Whisk eggs and set aside. Mash bananas and add to eggs. Add remaining ingredients to mixture and combine well. Fold in anything you’re adding in, like blueberries, chopped nuts, or dried fruit. 

Pour batter evenly into prepared muffin tin. Bake for about 15 minutes. Check for doneness by sticking a toothpick in the middle of the muffin. If the toothpick comes out clean, your muffins are done! 

Note: if you want the muffins to be sweeter or have more of a banana flavor, like banana bread, you can mash up two bananas. 

*These muffins also freeze well. Let them cool to room temperature, then store in a zip-top bag in the freezer. Take them out one at a time, as needed to defrost & heat in the microwave for ~20 seconds.