A portable alternative to your morning bowl of porridge, these oatmeal muffins are jam-packed full of good-for-you ingredients including fruit, seeds, nut butter and oats which release energy slowly throughout the day. Make a batch at the beginning of the week for snacking on or putting in lunch boxes.
Serves 10 
45 mins Rate this recipe
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2 cups rolled oats
1 tsp cinnamon
1 tsp cardamom
Pinch of sea salt
1 tsp baking powder
4 tbsp of mixed seeds (chia, pumpkin, sesame)
1/3 cup of raisins
1 large free-range egg
3 tbsp almond butter
1 ripe banana
4 tbsp maple syrup, plus more for serving
2 cups of almond milk
To Serve:
Coconut yoghurt
Fresh blueberries and raspberries
200g rolled oats
1 tsp cinnamon
1 tsp cardamom
Pinch of sea salt
1 tsp baking powder
4 tbsp of mixed seeds (chia, pumpkin, sesame)
50g of raisins
1 large free range egg
3 tbsp almond butter
1 ripe banana
4 tbsp maple syrup, plus more for serving
400ml of almond milk
To Serve:
Coconut yoghurt
Fresh blueberries and raspberries
Muffin/cupcake tray
