I love this recipe because I typically have all the ingredients on hand! The inspiration for this recipe was found on My Whole Food Life. I made a double batch on Monday, so they’d last all week. I added a bit more chocolate chips so they were more sweet and “chocolatey” than usual.
I also added chia seeds, I add them to most muffin or “baking type” recipe. I prefer them to flaxseeds because they are an unprocessed, whole-grain.
Two tablespoons of chia seeds contains 4 grams of protein, 9 grams of fat (5 grams are omega 3), 12 grams carbohydrates, and 11 grams of fiber. In addition, these little seeds contain 18% of your RDA of calcium, 30% manganese, 27% phosphorous.
They also have decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2…that’s amazing for such an itty, bitty seed!
Another item I added was collagen hydrolysate, I also usually add it to baked goods, smoothies, waffles, etc. It is the powdered, and cold water soluble form of gelatin, so you get the benefits of bone broth from this powder.
Alright, now onto the recipe!
Makes 1 dozen Prep time: 15 mins Cook time: 25 mins
- 2 cups regular or gluten free rolled oats
- 1/3 cup almond butter, sunflower butter, or peanut butter
- 2 ripe bananas, smashed, or 1/2 cup applesauce
- 3 TBSP maple syrup
- 1 tsp vanilla extract
- 2-3 TBSP coconut milk or milk
- 1/4 cup regular or mini chocolate chips, raisins are also a good substitute
- 2 TBSP chia seeds
- 2 TBSP collagen hydrolysate
Preheat oven to 350 F.
Mix all the dry ingredients in one bowl. Mix wet into another. Add wet to dry and mix well.
Grease a muffin tin or line with baking cups. Spoon batter into each cup until it is about 3/4 full. Bake 20-25 minutes.
These taste great topped with a generous pat of butter 🙂