I found this recipe at mywholefoodlife.com in search of more breakfast variety. YUM!
INGREDIENTS:
4 cups rolled oats
2/3 cup almond butter
4-5 ripe bananas smashed
6 T maple syrup
2 tsp vanilla extract
1/4 cup milk
1/2 cup chocolate chips
DIRECTIONS:
Preheat oven to 350.
Mix oats and chocolate chips in one bowl. Mix remaining ingredients into another. Add wet to dry and mix well. Grease a muffin tin and spoon batter into each cup.
Bake in the oven for 15-18 minutes.
This makes 12 overflowing muffins.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Mix oats and chocolate chips in one bowl. Mix remaining ingredients into another. Add wet to dry and mix well. Grease a muffin tin and spoon batter into each cup.
Bake in the oven for 15-18 minutes.
This makes 12 overflowing muffins.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
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