These muffins are great for breakfast, as a snack, or a little pick-me-up before any sort of physical exercise!
Flaxseed meal (ground)
(mix with water to make flax egg)
(mix with flax to make flax egg)
Almond milk, unsweetened
1/2 cup cubes
Rolled oats, dry
Cacao nibs, raw
1/2 cup hulled
1. Preheat oven to 400F. Line muffin tray with muffin liners, or grease the muffin tin with coconut oil. 2. Make flax egg and set aside for 10 minutes. 3. In a small mixing bowl, combine all wet ingredients (including flax egg) and set aside. 4. In a medium sized mixing bowl, combine all dry ingredients except for seeds and nibs. 5. Pour wet ingredients into dry ingredients. Do not overmix. Gently fold in the seeds and nibs. 6. Evenly distribute batter into 12 muffin cups for smaller muffins, or 6 cups for larger muffins. 7. Bake for 30 minutes or until the tops are golden and a toothpick inserted in the middle of the muffin comes out clean. 8. Allow muffins to cool on cooling rack. 9. Enjoy each muffin with a spread of coconut oil or almond butter!