- Muffin tin
- Mixing bowl
- ½ cup nut butter of choice (almond, cashew, etc.)
- 1 ripe medium/large banana
- 1 egg
- ¼ honey
- ½ cup rolled oats (make sure they are certified gluten free if you are very sensitive to gluten)
- 2 TBS ground flaxseed
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ cup of blueberries
- Zest of 1 lemon
- Raspberries & dark chocolate chips
- Apples & Walnuts
- Peach & Pecans
Yields 8 muffins
Preheat oven to 375ºF
Begin by greasing the inside of your muffin pan with coconut oil, butter or ghee.
Add all ingredients, except blueberries to a blender and blend on high until oats are broken down and batter is smooth and creamy. Stir in the blueberries by hand.
Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for about 10 minutes before removing. Store in an airtight container for up to a week.