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Oatmeal Breakfast Muffins

Every day for breakfast I have a smoothie filled with all sorts of nutritional goodness from greens, berries, banana, homemade almond milk and flax seeds.  Some days though, I want something different and I will make oatmeal topped with banana, grated apple, cinnamon, a few walnuts, some almond milk and a touch of maple syrup.  Kinda hard to eat a bowl of oatmeal on the run or if you’re in a hurry though, and impossible to eat out of your hand (not that I’ve tried).  So, I set out to make a super healthy muffin that would be like a bowl of oatmeal disguised as a muffin.  These muffins have the same ingredients as my hearty bowl of oatmeal with delicious toppings.  They are dense, hearty and satisfying and best of all – easy to make!

Notes:

* You need a 6-cup muffin tin for this recipe as it makes larger muffins than the 12-muffin pans. You can purchase here:Jumbo Muffin Tin.  You could use a regular 12-muffin tin and make smaller muffins – just cook them for less time, 30-35 minutes.

* If your bananas are super ripe you can omit the maple syrup as the ripe bananas will add just enough sweetness.

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