Seven years ago I posted a pretty simple oatmeal cup idea, one that I made pretty regularly and even more so now as the kids love them.
They make a great grabbable snack you can leave on the counter. I like to eat one on my way to the gym. The kids love them as an after school snack. And they make a great lunch box addition.
The great thing about the recipe is how easy and forgiving it is. As long as you keep the moisture and oats proportional they will come out fine. The idea here isn’t a fluffy muffin but more a portable oatmeal.
I’ve been perfecting a recipe the kids really like for a few weeks now. They requested “big” chocolate chips as I used to use the minis to reduce the sugar and calories. I compromised, adding flax and Hemp Hearts to bump up the nutritional value.
I’m all about the balance.
Here’s how I make them now…
- 3 large ripe bananas, mashed
- 2 eggs
- 1 tsp vanilla extract
- 1 cup unsweetened almond milk
- 1 small package of Hemp Hearts (2 oz/56g)
- 1/4 cup ground flax
- 3 cups (240 g) dry old-fashioned oats
- 1/2 cup semisweet chocolate chips
- 1 tbsp baking powder
Preheat oven to 375 degrees
Mix all ingredients except the chocolate chips and baking powder and let sit while you prepare the muffin pans.
Spray your muffin pan with with non-stick spray.
Stir the chocolate chips and baking powder into the oatmeal batter.
Divide batter into 15 muffin cups using an ice cream scoop — about 1/4 cup each.
Bake 20-30 minutes until the edges just start to brown. They will be firm to the touch.
The muffins may stick when hot but are removed easily when cooled for a few minutes.
|Servings||Amt per Serving|
|15||1 banana oat cup|
|170||7g||4g||old: 3||new: 5|