High Fiber Breakfast Muffins

These have no processed sugar and contain about 5g each of fiber and protein per 65g, 165 calorie muffin. They're not intended to be a sweet treat, but rather a handy quick breakfast you can keep in the freezer and grab when you're on the run.

Ingredients:

• 1 medium banana
• 1/3 cup unsweetened applesauce
• 1 tablespoon tahini or almond butter
• 1 tablespoon honey
• 2 cups gluten free steel cut oats, cooked 
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup almond meal
• 1/4 cup flax seeds
• 1/4 cup chia seeds
• 3 tablespoons chopped brazil nuts
• 2 tbs brown flour (use gluten free flour if making gluten free)
• 1.5 cups raspberries (frozen are fine)

Instructions:

• The night before you make these, pour 2-3 cups of boiling water over the steel cut oats and leave them overnight in the fridge to soften. When ready to use, drain off any extra water.
• Mix the honey and tahini together (microwave for ~15 seconds to soften if needed) and then mix in the apple sauce and banana.
• In a larger bowl, mix the remaining ingredients together, then add the banana mixture.
• Spoon into cupcake tins (either grease well, or line with cupcake papers)
• Bake at 350F for about 30 minutes, leave to cool in tin.