Healthy Breakie Muffin Recipe
I’m definitely not a huge baker. I LOVE to cook, but bake…nah. Something about having to follow the rules and measure out each ingredient exactly that just doesn’t fly with me.
And trust me….improvising doesn’t always turn out so well. Turns out those measurements are in place for a reason….go figure.
Anywho, the other morning I just could not choke down ANOTHER egg, and even though my love of smoothie bowls is strong and if you follow me on instagram you would know that….I can only eat them for so many days in a row.
So, time to switch it up!
I came up with this super yummy banana, oatmeal muffin recipe that I thought I’d share because even for the non baker, this recipe is SUPER easy so here goes.
2 cups of oatmeal flour (I used organic quick oats and then wizzed em up in my food processor)
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
3 large ripe bananas, all mashed up
1/2 cup of raw honey (feel free to cut this back to 1/4 cup if you want)
1/3 cup of melted coconut oil
1/2 cup of organic, dried cranberries
Preheat your oven to 350 degrees F.
Coat your muffin pan with a smear of coconut oil so those little puppies don’t stick!
Mix together your dry ingredients in one bowl and your wet ingredients in a different bowl and then mix them together. Stir in the dried cranberries. I love these because they add a nice tart little bite.
Pour batter into your muffin pan and pop em in the oven and bake for 20 minutes, check them, and then bake for another 5-10 if needed. For my oven, 25 minutes was perfect.
Let them cool, take them out et voila!
A delicious breakfast muffin.
I will have two paired with a piece of fruit and it’s super satisfying.