Are you looking for a quick, grab and go breakfast or snack?! Look no further – these oatmeal cashew muffins are super easy to make and are easy to pack when you are on the go. The muffin base consists of oats, banana, eggs, chia, flax and cashew butter that are very versatile and can be mixed with a variety of toppings depending on your mood. This recipe is also lower in sugar and provides a healthy mix of carbs, protein and fats that will give you energy to make it through your next run or afternoon meeting.
3 very ripe bananas
1 cup almond milk
½ cup cashew butter (I prefer Moxie Nosh brand)
2 tbsp honey
1 tbsp baking powder
½ c ground flaxseed
2 tbsp chia seeds
3 c whole oats
½ c chopped walnuts
Toppings: dark chocolate chips, dried tart cherries, dried figs, sunflower seeds
Instructions: Preheat oven to 375 and grease muffin tins using coconut oil or oil of your choice. In a large mixing bowl, mash bananas and add remaining ingredients, except for the toppings. Mix well. Fill muffin tins to the top and then add additional toppings as desired.
Bake for 25 minutes or until muffins are cooked through. Remove from oven and transfer to a cooling rack.
Store in an airtight container in the refrigerator for 3-5 days or freeze.