Do you have a go-to snack? Something you can eat every day, all day long?
I sure do, and I gotta watch myself because I can inhale these little morsels in one sitting. Then I'm left with none for tomorrow.
I eat these muffins for breakfast, after workouts, and during snack time.
My banana oat muffins are the bomb-digity. Really...try them.
Banana Oat Muffins
2 cups rolled oats (I use Bob’s Gluten-Free Rolled Oats)
1 cup almond milk (unsweetened original)
1/2 cup unsweetened shredded coconut
1/2 cup raisins
1/4 cup pumpkin seeds
1 Tbs. ground flaxseed
3 very ripe bananas, mashed (I LOVE bananas and this might be overkill for you, so try 2 and add if you need to)
1/4 cup unsweetened almond milk (or you can use unsweetened coconut milk)
You can add cacao nibs, gogi berries…my go to sweet addition is the raisin.
Let’s get started:
1. Preheat oven to 350˚F.
2. Mix all ingredients in a bowl.
3. Pour the mixture into a muffin pan. Bake for 20-25 minutes or until slightly brown at the top.
Makes 12 muffins.
Look how happy I am. Right out of the oven!
Do you have a favorite snacky snack? What is it?