1 flax egg = 1 tbsp ground flaxseed + 3 tbsp water, allow to absorb the water for about 3 mins.
1 medium to large ripe banana
½ cup unsweetened applesauce (I used pumpkin applesauce but regular would work)
1 cup unsweetened vanilla almond or cashew milk
¼ cup of your favorite nut butter (I used Mixed Nut Butter from Trader Joe's)
1 tablespoon pure maple syrup
1 tsp vanilla extract
1 scoop Vega Sport vanilla protein powder
2½ cups old fashioned oats
1 tbsp baking powder
1 tbl of ground cinnamon
½ tsp nutmeg
¼ tsp salt
Pecans for topping, which is optional
Instructions
Preheat your oven to 350 degrees and spray your muffin tin with oil and set aside.
In a small bowl or cup mix flax meal with the water and stir to combine. Allow that to absorb for 3-4 minutes.
Into a stand mixer, add your banana and blend with the paddle until completely mashed. Next add applesauce, nut milk, nut butter, maple syrup and vanilla. Blend. Then add your protein powder, oats, baking powder, cinnamon, nutmeg and salt. Blend until just combined. Scrape down he sides to ensure everything is blended. Spoon or scoop into your prepared muffin pan. I topped each muffin with chopped pecans for extra healthy fats and crunch. Bake for 27-30 minutes.
Recipe by Knead to Cook at https://kneadtocook.com/pumpkin-applesauce-oatmeal-muffins-v-gf/