For a fast and easy breakfast, this is a great choice! And, to save yourself from preparing a batch of oatmeal muffins every day, prepare a big batch for the whole week. This little muffin packs a punch of protein, which will help keep you full till lunchtime. No snacking today!
Image Source:
Redbookmag
Method of preparing the Muffins:
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Put the oats in a bowl and cover them with water. Soak overnight in the fridge.
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Preheat the oven to 375°F. Drain the oats and in a large bowl, combine raisins, walnuts, pumpkin seeds, flaxseed, 1/2 teaspoon cinnamon, nutmeg, and salt.
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In a separate bowl, lightly beat the eggs and combine with milk and peanut butter. Then, add the dry ingredients to the wet and stir to combine.
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In a small bowl, mix the apple and remaining cinnamon. Divide the oat mixture among 12 medium-sized muffin cups, topping each one with an even amount of cinnamon mixture.
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Cook for about 20 minutes (or until the tester comes out clean) and serve with a generous helping of maple syrup.
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