Postpartum · Breakfast
Banana, Oat & Flax Breakfast Muffins
One-handed breakfast you can eat standing up, rocking a baby - bake a batch, freeze, defrost overnight.
Per serving (approx.): 280 kcal · 9 g protein · 40 g carbs · 10 g fat · 6 g fiber
Ingredients
for 2 people
- 3ripe bananas, mashed
- 2large eggs
- 200 grolled oats
- 3 tbspground flaxseed
- 1 tspbaking powder
- 1 tspcinnamon
- 3 tbspmaple syrup
- 60 gwalnuts, chopped (optional)
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Mix. Heat oven to 180°C. Stir everything into a thick batter.
- Bake. Divide into a 10-hole muffin tin; bake 22-25 minutes until springy.
- Freeze. Cool, then freeze half - 30 seconds in the microwave revives them.
Worth knowingThe genuinely useful postpartum food is the kind that needs zero prep at 6am. Bake on a good day; coast on the rest.
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