Apple & Banana Peanut Butter Breakfast Muffins

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Ingredients

• 1 egg (vegan: Tbsp + 1 tsp ground flaxseeds + ¼ cup water)

• 2 ripe bananas, mashed

• ⅓ cup unsweetened applesauce

• ⅓ cup unsweetened soy milk

• ⅓ cup peanut butter

• 2 Tbsp maple syrup

• 1/2 tsp pure vanilla extract

• 1/2 tsp ground cinnamon

• 2 cups old-fashioned rolled oats

• 1/2 apple, peeled, minced

• Optional toppings: 3 Tbsp chopped dark chocolate, nuts, seeds, etc.

Directions:

1. Preheat the oven to 375°F (190° C).

2. Line or lightly grease a muffin tin.

3. Mash banana until pureed in a large bowl.

4. Then add applesauce, milk, peanut butter, maple syrup, vanilla, and cinnamon. Mix until well combined.

5. Next add the oats and stir to fully combine.

6. Finally, fold in the chopped apple

7. Divide the batter evenly into the muffin tins. Add any desired toppings on the top of the muffins before baking.

8. Bake for 20 - 25 minutes, or until a toothpick inserted into the centre comes out clean, and the top is light golden brown.

9. Cool for 10 minutes, before transferring to a wire rack to cool completely. Enjoy!

10. Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.