This recipe is one of my go-to recipes for keeping healthy snacks around the house. I love that you can make these as mini muffins or regular muffins and have them for breakfast on those busy mornings when you are rushing out the door. They are even kid friendly!
Makes: 24 mini cups or 6 regular cups
Prep time: 10 minutes
Bake time: 15 minutes
Ingredients
3 ripe bananas
1/3 cup unsweetened applesauce
2 cups oats
¼ cup unsweetened vanilla almond milk
2 tbsp cinnamon
1 ½ tbsp chia seeds
1 ½ tbsp flax seeds
1-2 tbsp raw organic honey
Directions
Preheat oven to 350 F.
In a mixer, mash bananas thoroughly.
Add in remaining ingredients mixing until everything is combined evenly.
Grease lining of muffin tin with coconut oil.
Using a cookie scoop (or ice cream scoop if using regular muffin tin), scoop mixture into mini muffin cups.
Place in oven and bake at 350F for about 15 minutes.
Oatmeal cups will be dense.
Notes:
You can mix it up and add in pecans, blueberries, dried fruit, coconut chips, or even chocolate chips
Nutritional Value Per Mini Cup
53 Calories 1g Fat 10.7g Total carbs 1.8g Fiber 8.9g Net carbs 1.3g Protein
About the Contributor: Nicole Brooker, CNS earned her Master’s degree in Applied Clinical Nutrition from New York Chiropractic College in August 2018. Nicole is passionate about nutrition education, GI health, and disease prevention. She is currently an adjunct professor at Columbia International University where she developed and wrote the curriculum for a Health and Nutrition Minor.