I ate this muffin for breakfast yesterday and can say without a doubt that it kept me full until lunchtime!

In addition to being high in whole grains, protein, and healthy fats, these muffins are stunningly easy to make! And they go great when topped with a spread of strawberry jam.

I’m getting hungry just thinking about them!

The great thing about these baked oatmeal muffins is that they’re large. Meaning, you won’t have to bring multiple muffins with you to work, school, etc. if you want to stay full for more than five minutes! Instead, each of these muffins is large enough to act as breakfast in itself: with about 1/3c oats, 2 tsp peanut butter, and 1 tsp flax seeds each!

Not to mention, they’re made with whole healthy ingredients, such as banana, oats, apple, and flax seeds, instead of the highly processed flour, butter, and sugar of most breakfast muffins. Ever looked up how much sugar is in a typical banana nut muffin? The answer is at least 18g.

How much sugar’s in these muffins? Only 7g– all of which is natural sweetness from the banana and apple included in this recipe.

So no sugar crash for you at 10AM!

Finding myself in an ever-increasing time crunch recently, I’ve had to rely on quick, grab-and-go breakfasts like these in order to make it on time. Luckily, these muffins are exactly what I need… I can just freeze them ahead of time, then heat one back up in the morning and go!

My favorite oatmeal flavors (ie. peanut butter and apple) in one easy, no mess muffin?That’s definitely something to get me out of bed in the morning! 😉

Peanut Butter Baked Oatmeal Muffins

• 2 c old fashioned oats
• 1 medium banana
• 1/4 c peanut butter
• 2 tbs flax seeds
• 2 egg whites
• 1/4 c milk of choice
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 small apple

Preheat oven to 325 °F and grease a large muffin tin (or a regular sized muffins tin). In a large bowl, combine banana, peanut butter, flax seeds, and egg whites and stir until smooth. Add oats, baking powder, cinnamon, and chopped apple. Add milk. Stir until fully combined. Scoop equal portions into each well in the muffin tin. Sprinkle with additional brown sugar, cinnamon, or coconut- if desired. Bake for 23-25 minutes, or until golden brown and a toothpick comes out clean. Remove from the oven, let cool, and enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 218

Fat: 9g

Carbs: 30g

Protein: 8g

(Yields 6 muffins)