Grab & Go Breakfast Muffins
Prep Time: 10 minutes
Cooking Time: 25 minutes
Yields: 6 Big cups
Ingredients
2 cups rolled oats (Gluten-free if desired)
1/2 cup pumpkin seeds
1/2 cup raisins
1 tsp cinnamon
1 tsp baking powder
Dash of salt
3 egg
1/2 cup coconut oil
1/2 cup milk (any kind)
1 tsp vanilla
Directions
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Preheat the oven to 350 degrees. Grease six muffin cups, or line with paper muffin liners.
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Combine dry ingredients almond meal, oats, coconut, cinnamon, salt, baking powder, pumpkin seeds and raisins in a bowl. In a separate bowl, whisk together the eggs, coconut oil and vanilla, then mix in the milk. Pour the liquids into the bowl of dry ingredients, and stir well.
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Divide the mixture among the muffin cups, filling each cup up to the top. Bake for 25 minutes. Turn out onto a cooling rack to cool completely.
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Muffins can be kept an airtight container on the counter for up to 5 days. Individually wrapped can be frozen for up to 2 months. To defrost: leave overnight at room temperature.
Notes: Gluten-free
These breakfast cups are packed with protein and healthy fats, keeping you satisfied till lunchtime!
