Packed with delicious and heart-healthy ingredients, my Good Morning muffins will hit the spot and hold you over all through your crazy busy morning. Make a batch when you have some down time and enjoy these muffins all week for a power and energy-boosting breakfast or a mid-afternoon snack (sometimes, I even have one after dinner with my nighttime tea). Store them in an airtight container after they cool. Enjoy!
1 1/4 cup flour
1 1/4 cup old fashioned organic oats
1/2 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon chia seeds
2 tablespoons ground flaxseed
1/4 cup chopped walnuts
4 large dates (I use Medjool) chopped
2 tablespoons pumpkin seeds
1 cup fat free yogurt
1 mashed banana
1 cup almond milk
2 tablespoons canola oil
1. Preheat oven to 350 degrees and grease 12-cup muffin pan. In one bowl, combine flour, oats, sugar, baking powder, salt vanilla. Add chia seeds, walnuts, flaxseed, dates and pumpkin seeds.
2. In another bowl, combine wet ingredients: yogurt, egg, mashed banana, almond milk and canola oil.
3. Slowly add wet ingredients to dry, ensuring that all ingredients are well combined.
4. Add batter to greased muffin pan and bake at 350 degrees for 35-40 minutes or until muffins are golden and toothpick inserted into center of the muffin comes out clean.