1/4 – 1/2cup of each (blueberries, strawberries, and chocolate chips)
Preheat oven to 350℉
Grease a muffin tin or use cupcake liners.
Place all the dry ingredients (rolled oats, flax meal, baking powder, salt, and cinnamon) in the food processor and pulse several times until consistency is a course sandy texture.
Add to the food processor the rest of the wet ingredients. (eggs, banana, vanilla, and honey)
Blend in the food processor until combined.
Remove blade and stir into the batter half of the desired toppings. (blueberries, strawberries, or chocolate chips)
Fill the muffin tin with batter, top with additional toppings as desired.
Bake in the oven for 20-30 minutes or until a toothpick comes out clean from the center of the cakes.
Remove muffins from the oven and allow to fully cool. Enjoy!
(Tips: Feel free to add any toppings you would like. Great suggestions are shredded coconut, dried fruit, or fresh fruit. Store muffins in a sealed container for up to 5 days in the fridge. Freeze the muffins for up to 3 months, if wrapped well)