INGREDIENTS:
2 eggs
1/2 cup mashed banana (about 1 medium)
1/3 cup brown sugar
1 tablespoon vanilla extract
2 teaspoons cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
3 cups old fashioned oats
1 cup Almond Breeze Almondmilk Unsweetened Vanilla or Original
1 cup mini chocolate chips
DIRECTIONS:
- Preheat oven to 350°F. Spray a muffin pan with nonstick cooking spray or line with liners and spray those with nonstick spray.
- Whisk eggs, mashed banana, brown sugar, and vanilla until smooth. Stir in cinnamon, salt, and baking powder. Stir in oats and almond milk. Gently fold in chocolate chips. Scoop into muffin pan (about 1/4 cup per muffin; they don’t rise much so you can fill them to the top).
- Bake for 18-20 minutes until oatmeal is browned and not jiggly in the center. Cool slightly before attempting to remove from pan.
- Store in refrigerator up to 2 days. You can also freeze for quick morning breakfasts!
NOTES:
You can also substitute an equal amount of unsweetened applesauce in place of the banana.
Original recipe visit: Chocolate Chip Baked Oatmeal Muffins @ crazyforcrust.com