- Super Seed Oatmeal Muffin Meal Prep
Super Seed Oatmeal Muffin Meal Prep
Meal Tags: Breakfast, Brunch, Make-ahead, Snack
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian, Vegan, Vegetarian
Super Seed Oatmeal Muffins
- 2 tbsp ground flaxseed
- 2 tbsp water
- 3 cups old-fashioned rolled oats
- 1 cup almond milk
- 1 cup applesauce
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup chopped dried apricots
- 2 tbsp chia seeds
- 2 tbsp hemp hearts
- 2 cups strawberries
- 2 cups raspberries
- 1 cup red grapes
- 2 navel oranges, sliced
Preheat the oven to 350ºF. Line a 12-cup muffin tin. Set it aside.
In a small bowl, whisk together the flaxseed and water. Set it aside until it absorbs all of the liquid, about 10 minutes.
In a large bowl, stir together the oats, almond milk, applesauce, maple syrup, the flax mixture, vanilla extract, and baking powder. Fold in the pumpkin seeds, sunflower seeds, chia seeds, hemp hearts, and apricots.
Scoop the mixture into the muffin tin and bake until a toothpick inserted comes out clean, about 25 to 30 minutes. Allow them to cool completely before serving.
Serve with the strawberries, raspberries, orange slices, and grapes. Store in the refrigerator for up to 5 days.