Ingredients
Directions
Preheat oven to 350 degrees F. Either spray a muffin pan with avocado or olive oil or line them with toxic-free liners. Alternatively, use a non-stick silicone muffin pan.
Make the flax egg: add the flax meal and water to a small bowl. Mix well and let sit for 5–10 minutes.
Meanwhile, in a large bowl, whisk all the dry ingredients together.
In a medium bowl, add the maple syrup, mashed banana, milk, and vanilla. Stir well.
Add the wet ingredients to the dry ingredients and mix well. It will be liquidy — the liquid will bake into the oats.
Fold in the flax “egg.”
Fold in the pears and walnuts.
Spoon the batter into the muffin cups, filling to the top.
Bake the muffins for 30 minutes or until the edges are lightly browned.
Let cool before serving. Store leftovers in the refrigerator for up to 7 days.
Chef's Notes
Substitutions
In place of pear, use apple.
Instead of banana, you can use applesauce.
Try chia “eggs” in place of flax “eggs” by adding four tablespoons of water to two tablespoons of chia seeds. Let sit for 5–10 minutes before adding to the oatmeal mixture.
Instead of walnuts, try pecans or almonds.
Nut-free
Omit the nuts.
Sugar-free
Use date paste in place of maple syrup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat oven to 350 degrees F. Either spray a muffin pan with avocado or olive oil or line them with toxic-free liners. Alternatively, use a non-stick silicone muffin pan.
Make the flax egg: add the flax meal and water to a small bowl. Mix well and let sit for 5–10 minutes.
Meanwhile, in a large bowl, whisk all the dry ingredients together.
In a medium bowl, add the maple syrup, mashed banana, milk, and vanilla. Stir well.
Add the wet ingredients to the dry ingredients and mix well. It will be liquidy — the liquid will bake into the oats.
Fold in the flax “egg.”
Fold in the pears and walnuts.
Spoon the batter into the muffin cups, filling to the top.
Bake the muffins for 30 minutes or until the edges are lightly browned.
Let cool before serving. Store leftovers in the refrigerator for up to 7 days.
