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Calibrate Recipe

Gluten-free, Dairy-free, Vegan, Vegetarian, Halal, Kosher

Active: 15 minutes
Total: 35 minutes
Makes 6 muffins (2 per serving)
Yellow on Intro and Calibrate Triangles; Red on Metabolic Jumpstart Triangle; Orange on Weight Loss Triangle

Ingredients:

  • Coconut oil (optional; since this is such a small amount, it doesn't count toward the triangle)
  • 1 tablespoon ground flaxseeds
  • ¼ cup plus 3 tablespoons water
  • 2 ripe bananas, mashed
  • 1 cup rolled oats (use gluten-free oats for gluten-free)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup frozen blueberries

Directions:

1. Preheat the oven to 325°F. Lightly grease a 6-cup muffin pan with coconut oil if using, or line with paper liners.

2. Create a flax egg by whisking together the flaxseeds and 3 tablespoons of the water in a small bowl. Combine the bananas, oats, cinnamon, salt, baking soda, the flax egg, and the remaining ¼ cup water in a large bowl. Fold in the frozen blueberries.

3. Divide the batter among the muffin cups (the oatmeal will rise as it cooks) and bake until golden brown, 20 to 25 minutes.