loaded multigrain muffins

Praise the heavens, I am finally done with that raw thing. I was technically supposed to go until Monday, but decided that if I looked at another leaf of spinach or bowl of hummus, I might cross off health food forever. A girl's gotta have her meat and muffins. I decided that was that on Sunday afternoon when I dug my face into a jumbo bowl of popcorn. Oh, my dearest, how I missed thee. Seriously, if I was stranded on an island and had to choose one food to eat for the rest of my years, it'd be popcorn. No doubt, I cannot quit the stuff. Could be worse, I guess. 

Anyways. I was hit with the baking bug and wanted to whip something up that I could grab for a quick breakfast or after my runs throughout the week. I opened the cupboards to find tons of opened, half-gone bags of nuts and seeds. SO I did what any normal person would do and threw all the stuff 'n things in a muffin. A little piece of advice: no matter what the question, the answer is "Throw it in a muffin." Those words will get ya places in life. 

As the title suggests, these muffins are loaded with all sorts of good carbs, protein, and fiber that are good for those innards of yours. Gotta keeps your innards good and healthy, amiright? They're basically one of those recipes that's like "Open the cupboard and throw every thing your eyeball sees into the bowl." Feel free to switch things up and add different kinds of nuts, seeds, grains, and dried fruit. They make a great snack or quick breakfast on the go. 

With a cup of coffee of course. I've missed my coffee. 8 days was way too long. I think my body learned how to actually function without caffeine during that time and then as soon as I could, I downed two big mugs and was seriously bouncing. off. the walls. BOUNCING. And twirling around the house singing "Augustus Gloop. Augustus Gloop." from Charlie and the Chocolate Factory which I, in fact, haven't seen in ages. I thought I might be losing my mind. Maybe. 

Anyways, muffins.

loaded multigrain muffins

2-3 bananas, mashed

2 eggs

1/3 c. honey

1/4 c. soymilk

1/2 c. ground flax

1/2 c. ground oats/ oat flour

1 c. wholewheat flour

2 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

1/4 c. almonds

1/4 c. sunflower seeds

1/4 c. pumpkin seeds

1/3 c. raisins

Preheat oven to 375ºF and grease or line a muffin tin; set aside. In a large bowl, whisk eggs, honey, soy milk, and banana. Add flour, ground flax, oats, cinnamon, flour, baking powder, and baking soda. Stir until just combined. Fold in nuts, seeds, and raisins. Scoop batter into prepared muffin tin. Bake for 25-30 minutes or until golden brown.