Picture to come!
For a balanced breakfast, eat one oatmeal cup with a low-fat Greek yogurt and 1 cup mixed berries.
Prep: 10 minutes
Cook time: 25 minutes
2 ½ cup rolled oats
½ tsp cinnamon
¼ tsp salt
1 tsp baking powder
1 large banana, mashed
½ cup natural peanut or almond butter
¼ cup maple syrup
1 tsp vanilla extract
1 cup almond milk
¾ cup mini chocolate chips
Preheat oven to 350 degrees F. Spray muffin tin with non-stick spray.
In a large bowl, mix together oats, cinnamon, salt, and baking powder.
In a medium sized bowl, mix together mashed banana and peanut butter. Stir in egg until well combined. Add in maple syrup and vanilla.
Pour wet ingredients into the oat mixture, then add almond milk and chocolate chips.
Stir until everything is combined well. Scoop about 1/3 cup batter into each muffin cup. Divide batter evenly between the 12 muffins. Sprinkle with additional chocolate chips, if desired.
Bake for 25 minutes or until fully set. Store in the fridge or freeze for a later date.
Nutrition information for 1 muffin: 235 calories, 30 gm carbs (15 gm sugar), 10 gm fat, 6 gm protein, 15 mg cholesterol, 117 mg sodium