Now that my young fellows are waking up early for school, we’re once again in need of quick, virtuous breakfast options.

I give you these hearty, comforting muffins that actually carry enough nutrition to be served as breakfast, or packed into your bag for a snack on the road! If you’d like a slightly sweeter treat, toss in a handful of semisweet chocolate chips!

Ingredients

• 1 C. almond milk (or other non-dairy milk)
• 1/2 C. peanut butter (I use natural, salted, unsweetened PB)
• 1/2 C. brown sugar
• 2 t. vanilla
• 1 1/4 C. all-purpose flour
• 1/2 C. old fashioned oats
• 1/4 C. flax meal
• 1 T. baking powder

Method

Step 1

Preheat oven to 400F. Line muffin tin with 10 liners.

Step 2

In medium mixing bowl, combine almond milk, peanut butter, brown sugar and vanilla. Whisk until well-combined and smooth.

Step 3

Add remaining ingredients. (You can first mix them separately to make sure it's totally uniform, but I often skip this step unless my flour is lumpy.) Mix until just combined. Don't overmix!

Step 4

Fill muffin tins two-thirds of the way. Pop into oven. Bake 15-18 minutes, or until muffins are golden brown and a toothpick (or uncooked spaghetti noodle) inserted into the center of a muffin comes out clean.

Step 5

Remove from oven and serve warm or at room temperature. Especially yummy with homemade jam!