All-in-one Breakfast Muffins
 
 
Ingredients
  • 2 eggs (substitute flax eggs* for vegan)
  • 2 very ripe bananas, mashed
  • ½ large avocado, mashed
  • 1 large apple, peeled and finely grated
  • 2 carrots, grated
  • ¾ cup brown sugar
  • ½ cup milk (substitute soy or almond milk for vegan)
  • ½ tsp salt
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 cup rolled oats
  • ½ cup wheat bran
  • 1 cup whole wheat flour
  • ¼ cup raw walnuts
Instructions
  1. Preheat oven to 350. Prepare muffin tin with paper liners.
  2. In a medium mixing bowl, combine eggs, bananas and avocado. Add apple, carrots and brown sugar and mix until fairly smooth. Add milk and mix to combine.
  3. In a separate bowl, mix together the salt, baking soda, cinnamon, cloves, oats, bran and flour.
  4. Slowly mix dry ingredients into the wet ingredients until completely combined. Add walnuts and mix.
  5. Divide the batter evenly among the lined muffin tins, filling them all the way up to the top.
  6. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the muffins set in the pan for 15 minutes then flip them up on their sides cool completely.
  7. Once fully cooled, store in a covered container at room temperature or freeze for future consumption.**
Notes
* There are a lot of flax eggs recipes out there but I have had the greatest success with this one: http://minimalistbaker.com/how-to-make-a-flax-egg/
** To thaw these muffins, remove them from the freezer and let sit at room temperature for 2-3 hours.
Recipe by Port and Fin at https://portandfin.com/all-in-one-breakfast-muffins/