These muffins are delicious – My kids love ’em for breakfast or a snack.
They make a great post-work snack too.
2 cups old fashioned rolled oats (not the quick cooking kind)
1/3 cup natural peanut butter
2 ripe bananas mashed
1/8 cup raw honey or maple syrup
1 tsp vanilla extract
1/8 cup unsweetened almond milk (if mixture seems too dry, add another TBSP or so)
*any unsweetened plant based milk will do
1/4 cup chocolate chips
*Optional nutrient boosting add-ins: 2 TBSP ground flax seeds, 2 TBSP hemp seeds,
Preheat oven to 350
Mix all the wet ingredients in a bowl. Add the oats and chocolate chips and mix well. Lightly oil a muffin tin and spoon batter into each cup. Bake in the oven for 15 minutes. Makes 12 full size or 24 mini muffins.
These can be kept in the fridge for several days or frozen.
*options: use unsweetened applesauce instead of bananas; use your favorite nut butter in place of peanut butter.
Eat Healthy & Thrive