Preheat oven to 350 degrees.Grab your blender. Don't have a blender? See tips below.Add all of the ingredients except for the cinnamon sugar topping (eggs, brown sugar, honey, almond butter, greek yogurt, milk, vanilla, cinnamon, oats, baking powder & baking soda) to the blender.
Blend very well. You may need to stop the blender, stir, and blend again a couple times.
Grease a 12-cup muffin tin. Pour batter evenly into tins.
Mix together cinnamon & sugar and top the muffins before baking.Bake for 17-20 minutes or until brown at the edges & a toothpick inserted into the center comes out clean.
Notes
Tips:Store on the counter for 3 days, in the fridge for 2 weeks, or freezer for 3 months.Toss in the microwave before eating to warm back to deliciousness. They taste best warm.No blender? Toss the oats in your food processor to make a flour & mix the rest by hand.This recipe has been tweaked since the Fuel It Up E-cookbook release of this recipe. If you prefer the old recipe, leave out the honey & sub cream of tartar for the baking soda. How to use:For athletes: Eat 2-3 of these with some extra protein for a recovery breakfast or 2 of these as a snack in between meals.For healthy eating: Pair with a protein source for breakfast or enjoy as a snack in between meals.Kids: My kids love a good blender! These are a staple in our house as breakfast for the kids.