Healthy on the go breakfasts for a fast paced world, it seems to be what everyone is looking for. There are oatmeal muffin recipes all over but there aren’t eggs, or oils in oatmeal when you make it. These little muffins are perfect for little hands. They are cute, what kid wouldn’t want mini muffins, or cupcakes, what’s the difference again? If you think it is frosting than top these cuties with a little nut butter or yogurt! They will look more like cupcakes and will add protein! The best part…. they are what you would put in a bowl of oatmeal for your kids and that’s it! I ate a couple before my workout and they were perfect to get something in me but not too heavy that I was sluggish during my workout.
Chocolate Chip Banana Oatmeal Bites
Makes 32 mini muffins
2 cup rolled oats, gluten free
1 tsp vanilla extract
1 cup pureed ripe banana (about 2 large)
1 ½ cup milk of choice (used Silk Unsweetened Almond Milk)
¼ tsp salt
½-1 tsp cinnamon
½ tsp baking powder
¼c mini chocolate chips, or carob chips
Preheat oven to 350 degrees. Put all ingredients except chocolate chips into a blender and blend until well combined. I pureed the banana first to measure out. Stir in mini chocolate chips. Pour into mini muffin tin, you can basically fill them as they won’t puff up a lot like muffins or cupcakes. Cook for 20-25 minutes.
Enjoy warm or save for later. Try smearing a little cashew butter, almond butter, peanut butter, or even yogurt on top!
Remove from pan and let cool and bottoms dry out a little before putting in container. These were pretty moist so I would suggest putting them in the fridge or freezing if they aren’t all eaten right away.
There are so many variations of these I have in my head but you can experiment and come up with your own favorite combos!
