These muffins make a great breakfast treat or snack
3 cups rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup mashed banana (2-3 bananas depending on their size)
2 pastured eggs
1.5 cups unsweetened almond milk (or any milk you prefer)
2 tablespoons sugar free chocolate chips, if desired
- Preheat oven to 350 degrees F.
- Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter.
- In a large bowl combine oats, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl mix together mashed bananas, eggs, and milk until well combined.
- Pour milk mixture over oat mixture and stir well to combine.
- Evenly divide the oat mixture between all 12 muffin cups and then top each one with a sprinkle of chocolate chips.
- Bake for 20-25 minutes or until set and cooked though. Allow to cool and then store in an airtight container in the fridge for up to a week.
Taken from Clean and Delicious
