Naturally sweetened muffins made with oats, banana, and eggs. No refined flour or sugar. Great for meal prep.
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Preheat oven to 180C (350F). Line a muffin tin with paper cups.
Blend rolled oats into a coarse flour using a blender.
Mash the ripe bananas in a large bowl.
Add eggs, honey, melted coconut oil, and cinnamon to the mashed banana. Mix well.
Fold in the oat flour and walnuts until just combined.
Divide batter among 8 muffin cups.
Bake for 20-22 minutes until a toothpick comes out clean.
Cool on a wire rack. Store in an airtight container for up to 3 days.
Threonate crosses the blood-brain barrier; pairing with a meal that contains B-vitamins and omega-3 compounds the cognitive effect.
Glycinate is the best-tolerated magnesium form for sleep and stress. Take with the meal to slow absorption and avoid GI effects.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.