Guest post by @healthfulradiance
Looking to change up your usual breakfast? These healthy oatmeal breakfast muffins are sure to do the trick! They’re perfect for stashing in your bag and they’re dense and hearty, giving you the fuel to get through your day.
Blueberry & Maple Breakfast Muffins
- 2 ripe bananas, mashed
- 3 tbsp maple syrup
- 3 tbsp olive oil
- 1 flax egg (2 tbsp ground flax mixed with 5 tbsp hot water, let sit for 10 min)
- 2 Mylk Labs Blueberry & Vermont Maple Oatmeal Cups
- splash of vanilla
Instructions:Set oven to 350 and grease a muffin pan/line with liners. Fill the oatmeal cups with hot water and stir, place lid on top and let sit. In a bowl mix all of the other ingredients until well-combined. Add the cooked oatmeal and mix again.
- pinch of baking powder
- pinch of sea salt
- pinch of cinnamon
- 1 cup almond flour
Mix until batter is thoroughly combined. Pour into muffin pan and bake for about 30-35 minutes. Let cool completely before serving.
Tag @MylkLabs #NutsForOats to be featured!
Angie is a college student with a passion for wellness living in NYC. After battling an eating disorder, she strives to promote a lifestyle of good health, happiness, and balance! Follow her journey at www.healthfulradiance.com or on Instagram at @healthfulradiance