Recipes

[qvcfreak]

@RespectLife, Here you go

[RespectLife]

@qvcfreak

I can't thank you enough!  I actually HAVE all the ingredients!

Really appreciate you taking the time to post!

Thanks again!

[Tigriss]

Super thanks for the link. This makes oatmeal easy to eat on the go, especially on the road and in the dark.

[KatieB]

I went to their website and found a similiar banana oatmeal muffin recipe.  Sounds just as good as the apple one....

Banana Oatmeal Muffin Cups

YIELD: MAKES 12 MUFFINS

 

PREP TIME: 15 MINUTES

COOK TIME: 25 MINUTES

 

TOTAL TIME: 40 MINUTES

INGREDIENTS:

• 3 cups rolled oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/8th 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 of unsweetened almond milk (or any milk you prefer)
• 2 tablespoons mini chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Spray a 12 cup muffin tin with cooking spray or coat with coconut oil or butter.
3. In a large bowl combine oats, baking powder, cinnamon, nutmeg, and salt.
4. In a separate bowl mix together mashed bananas, eggs, and milk until well combined.
5. Pour milk mixture over oat mixture and stir well to combine.
6. Evenly divide the oat mixture between all 12 muffin cup and then top each one with a sprinkle of chocolate chips.
7. 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.

RECIPE NOTES

*I like these muffins best warm or room temperature so if I am eating them from the fridge, I will either heat them on the microwave for 30-45 seconds or pop them in the toaster oven until warm.

*I rely on the bananas to keep this recipe naturally sweet.  If you like a sweeter flavor you can add a couple of tablespoons of brown sugar or coconut sugar along with the dry ingredients.

*I top each muffin with chocolate chips because my kids demand them.  Feel free to use other mix-ins like blueberries, walnuts, raisins or raspberries.  Stirring them into the batter is certainly an option if you want more flavor thought the muffin cup.  

Nutrients per muffin: Calories: 124; Total Fat: 3.2g; Saturated Fat: 0.8g; Cholesterol: 29mg; Sodium: 112mg Carbohydrate: 21.5g; Dietary Fiber: 2.8g; Sugars: 5g; Protein: 3.8g