My Go-To Oatmeal Muffin Recipe

Looking for an easy breakfast or healthy snack? These muffins are my go-to. I make them about once a week and my whole family gobbles them up. The base is so versatile, you can change them up by adding nuts or switching out the fruits and vegetables for alternatives. You can also make them nut, dairy and gluten free. The same recipe can also be made into bars when baked in a pan. You can also throw all the ingredients into a bowl together, which makes this a perfect activity for kids. 

Oats as we all know are a super heart healthy food, loaded with soluble fiber and antioxidants, helping to lower cholesterol and improve blood sugar. There is a dark side to oats though and that is the fact that Glyphosate, a dangerous pesticide that has been linked to cancer, has been found in not only oats, but wheat products as well. When purchasing oats it is important to look for organic and or Non-GMO varieties. Read more about Glyphosate here. https://www.ewg.org/news-and-analysis/2019/02/glyphosate-contamination-food-goes-far-beyond-oat-products

Oatmeal Muffins 2 cups organic oats might need more at the end depending on consistency 
1/2 cup flax seed (omega 3)
1 tsp baking powder 
3 T cinnamon 
2 mashed ripe bananas 
4 tbsp honey 
2 eggs beaten 
1 T grape seed, coconut oil, or avocado oil 
1-1.5 cups oat milk, almond milk or regular milk or add until not too dry but don’t want it to be watery 1/4 cup chocolate chips (can sub in blueberries or raspberries) 
Add Grated carrots, zucchini, apple or shredded unsweetened coconut. My fav is making them with zucchini and carrots. Can also add walnuts, sesame seeds or dried fruit 
Mix all together in large bowl 
Spoon into brown baking cups (I like the  IF YOU CARE BRAND which all natural and don’t stick to the muffins.)
Set oven to 375 cook for about 30 min or until tops begin to brown

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