Is there such a thing as having too many healthy snacks prepared? This recipe uses just a handful of (whole food) ingredients and they taste awesome!
2 tbsps Coconut Oil (melted, divided)
2 1/2 cups Oats (rolled)
1/4 cup Vanilla Protein Powder
1 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Sea Salt
1 tsp Vanilla Extract
1/2 cup Unsweetened Almond Milk (refrigerated, from the box) or Coconut Milk
1/3 cup Organic Dark Chocolate Chips (dairy free)
Preheat the oven to 350F (177ºC) and grease a muffin tin with half the coconut oil.
In a medium sized bowl, whisk together the rolled oats, protein powder, baking powder, cinnamon and sea salt.
In a large bowl, mash the bananas with a fork and then whisk together the vanilla, almond milk, the remaining coconut oil and eggs. Add the dry ingredients to the wet and stir until fully combined. Gently fold in the chocolate chips.
Spoon the mixture into the greased muffin tins and bake for 25 minutes. Let them cool and then remove. Serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months.
Additional Toppings: Top with sliced banana and almond butter.