Oatmeal Banana Nut Muffins, Shaleia’s Chia Seed Pudding, Coffee
Print Pin Add to CollectionServings: 2
Calories: 599kcal
Ingredients
Shaleia’s Chia Seed Pudding
- ¾ cup Almond milk
- 2 TBSP Chia seeds
- 1 TBSP Flax seed
- 2 tsp Maple syrup or honey
- Ground cinnamon for sprinkling
- ½ cup Mixed berries
Oatmeal Banana Nut Muffins
- 1 Banana very ripe mashed
- 1 Egg
- 2 TBSP Brown sugar
- 1 TBSP Butter melted
- ½ cup Milk your choice
- ½ tsp Vanilla extract
- ½ cup Rolled oats
- ½ cup All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 2 TBSP Nuts chopped (walnuts or pecans)
Coffee
- Coffee brewed to your liking
- Sweetener optional
- Creamer optional
Instructions
- The night before in a jar, add the almond milk and chia seeds. Shake well and refrigerate overnight.. Next morning add, flax seed, maple syrup or honey, and a sprinkle of cinnamon. Shake well. Top with berries.
- Preheat the oven to 375°F (190°C). Line or lightly grease a muffin tin.
- Mash the banana in a medium bowl until mostly smooth. Whisk in the egg, brown sugar, melted butter, milk, and vanilla until well combined. Stir in the rolled oats and let the mixture rest for 1 minute so the oats can soften.
- Add the flour, baking powder, baking soda, and salt. Fold gently until just combined. Fold in the chopped nuts. Spoon the batter evenly into the muffin tins.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool slightly.
- Brew and prepare the coffee to your liking.
- Serve the oatmeal banana nut muffins with chia seed pudding and coffee.
Nutrition
Calories: 599kcal | Carbohydrates: 85g | Protein: 16g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 766mg | Potassium: 633mg | Fiber: 12g | Sugar: 30g | Vitamin A: 456IU | Vitamin C: 6mg | Calcium: 391mg | Iron: 5mg
Oatmeal Banana Nut Muffins, Shaleia’s Chia Seed Pudding, Coffee
Ingredients
Shaleia’s Chia Seed Pudding
- ¾ cup Almond milk
- 2 TBSP Chia seeds
- 1 TBSP Flax seed
- 2 tsp Maple syrup or honey
- Ground cinnamon for sprinkling
- ½ cup Mixed berries
Oatmeal Banana Nut Muffins
- 1 Banana very ripe mashed
- 1 Egg
- 2 TBSP Brown sugar
- 1 TBSP Butter melted
- ½ cup Milk your choice
- ½ tsp Vanilla extract
- ½ cup Rolled oats
- ½ cup All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 2 TBSP Nuts chopped (walnuts or pecans)
Coffee
- Coffee brewed to your liking
- Sweetener optional
- Creamer optional
Instructions
- The night before in a jar, add the almond milk and chia seeds. Shake well and refrigerate overnight.. Next morning add, flax seed, maple syrup or honey, and a sprinkle of cinnamon. Shake well. Top with berries.
- Preheat the oven to 375°F (190°C). Line or lightly grease a muffin tin.
- Mash the banana in a medium bowl until mostly smooth. Whisk in the egg, brown sugar, melted butter, milk, and vanilla until well combined. Stir in the rolled oats and let the mixture rest for 1 minute so the oats can soften.
- Add the flour, baking powder, baking soda, and salt. Fold gently until just combined. Fold in the chopped nuts. Spoon the batter evenly into the muffin tins.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool slightly.
- Brew and prepare the coffee to your liking.
- Serve the oatmeal banana nut muffins with chia seed pudding and coffee.
Nutrition
Calories: 599kcalCarbohydrates: 85gProtein: 16gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 104mgSodium: 766mgPotassium: 633mgFiber: 12gSugar: 30gVitamin A: 456IUVitamin C: 6mgCalcium: 391mgIron: 5mg
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