We are combining your three favorite on-the-go breakfasts with this recipe!
Pb & J,oatmeal, and muffins all wrapped into one delicious bite.
I created this recipe for something quick to grab for the babies on the way out the door, and they turned out so good I will be grabbing one myself.
If you have littles in the kitchen, get them to help make this one! It’s all just throwing ingredients into the food processor and hitting a button! You can use your favorite jam, nut butter of choice, and swap out the blueberries for your family’s favorite!
Pro tip: Make these Sunday night and enjoy the ease of breakfast all week long!
3 tbsp flax meal + 1/4 cup water
2 cups gluten free oats
1.5 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt
2 medium sized bananas, very ripe
1/4 cup peanut butter
1/4 cup honey
2 tbsp coconut oil
1.5 tbsp coconut sugar
1.5 tsp vanilla extract
1/4 cup favorite berry jam
3/4 cup frozen wild blueberries , slightly defrosted
Preheat oven to 350 F and grease a muffin pan with coconut oil.
Add your flax meal and water to a small bowl and set aside.
Add your oats, baking powder, cinnamon, and sea salt to a large food processor and process until a course flour forms.
Add all other ingredients EXCEPT jam and blueberries.
Process on high until you get a batter consistency.
Swirl in your blueberries and jam with a spatula ( being careful with blade) OR just pulse your food processor a few times. Do not process again — we want a swirl not a blue batter!
Spoon your batter into each mold. I got 12 muffins!
Bake for 28-30 minutes or until a toothpick comes out clean.
Allow to cool completely before removing from the muffin pan.
Store leftovers in a sealed container in the refrigerator.