Grab & Go Breakfast Muffins
Prep Time: 10 minutes
Cooking Time: 25 minutes
Yields: 6 Big cups
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
1/2 cup coconut oil
1/2 cup milk (any kind)
1 tsp vanilla
Preheat the oven to 350 degrees. Grease six muffin cups, or line with paper muffin liners.
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.
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.
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.
These breakfast cups are packed with protein and healthy fats, keeping you satisfied till lunchtime!