Breakfast Muffins

Source

Ingredients

  • 6 medium ripe bananas - mashed

  • 12 eggs

  • 1/3 cup avocado oil

  • 2 teaspoons vanilla extract

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 3 teaspoons ground cylon cinnamon

  • 2 teaspoons allspice

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 2 cups (200 grams) Bobs Red Mill extra thick rolled oats

  • 2 cups (200 grams) Bobs Red Mill whole wheat flour

  • 2 cups pecans

Equipment

  • Muffin tin
  • 24 muffin liners
  • mixing bowl
  • spatula
  • measuring spoons
  • cooling rack

Directions

  1. Pull out all ingredients and check everything is there, put ingredients away as they are used.
  2. Preheat oven to 350 F
  3. place pealed bananas in mixing bowl
  4. smash up bananas - can also use an immersion blender.
  5. pour wet ingredients into the bowl with the bananas
    • avocado oil
    • eggs
    • vanilla
  6. mix in spices
    • salt
    • cinnamon
    • nutmeg
    • allspice
    • baking powder
    • baking soda
  7. mix well
  8. Fold in flour, mix well
  9. Fold in oats, mix well
  10. (optional) Let sit in fridge overnight to soak oats
  11. Add Pecans
  12. line muffin tin
  13. use a spoon to scoop batter into prepared muffin tin, fill each cup 2/3rds full
  14. Bake for 30 minutes
  15. check muffins for doneness, bake until done
  16. when done allow muffins to rest on cooling rack outside of the oven for 30 minutes
  17. store in container they will last up to 5 days

Notes

  • add pecans or walnuts for more flavor.
  • add semi sweet chocolate chips for a chocolate flavor or add on top

Flavor Combinations

  • Ground Coffee and Chocolate Chips
  • Pecan and Lemon Zest