These taste so good, but make sure to eat it these warm, otherwise the texture is still kind of strange to be honest. If you store them in the fridge, just zap them in the microwave for 30 seconds. I have not experimented yet, but this batter could also be good to make thin cookies with. Sugar-free, delicious and makes 12-18 muffins, oh so good. Enjoy!
- 3 c rolled oats
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/8 c - 1/4 c honey or sweetener of choice depending on your sweet tooth
- 2 large bananas, mashed
- 2 tsp vanilla extract
- 1 c milk of choice
- 1/8 c coconut oil, melted
- dark chocolate pieces (optional)
- 1Serving size: 1 baked oatmeal cup Calories: 202 Fat: 13 Carbohydrates: 25 WW Points +: 6 Fiber: 1 Protein: 4
- 2In medium bowl, combine the dry ingredients (except the chocolate, if using).
- 3In a separate bowl, mash the banana. To this, add the rest of the wet ingredients and whisk until well emulsified.
- 4Pour the wet ingredients into the dry ingredients and stir until well combined. You can either fold in the chocolate now or just add it on top in the muffin tins.
- 5Divide the mix into your muffin tins and add the chocolate on top (if not yet in batter) along with a banana slice.
- 6Bake for 25-35 minutes or until golden. Enjoy!