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Triple Berry Oatmeal Muffins
Make a few batches because these are an EXCELLENT breakfast and snack muffin to have in the kitchen…just waiting for someone you love to get hungry.
You’ll get all the credit!
Pack’em to go and send the fam to work and school with love!
Makes 6 servings, 2 muffins per serving
- 2 medium ripe bananas
- 3 large free range eggs
- 1/2 Tbsp vanilla extract
- 1/3 cup pure maple syrup
- 1 cup unsweetened almond, or coconut milk
- 2 cups rolled oats, not quick oats
- 1/2 cup coconut flour (any kind of flour will work)
- 1.5 tsp baking powder
- 1/3 cup raspberries
- 1/3 cup blackberries
- 1/4 cup blueberries
Preheat oven to 350 degrees f.
Lightly spray a 12-cup muffin tray with coconut oil.
Place bananas in a large bowl and mash them with a fork.
Then, add the rest of the wet ingredients (eggs, vanilla, maple syrup and milk) and mix until combined.
Add rolled oats, coconut flour, baking powder, berries, then gently mix until combined.
Add about 2 1/2 large spoonfuls of batter into each cup.
Bake in your prehrated 350 degree oven for 15-17 minutes, just until a toothpick inserted into the center comes out clean.
Serve with fresh berries and a drizzle of almond butter.
Refrigerate in air-tight containers for 3-5 days.