Recently I saw a link on Facebook about the benefits of oatmeal and I decided that oats are the superheroes of grains. I thought I would share a “recipe” for my oatmeal cookie muffins. There’s no oil, eggs or flour or actual sugar, it takes only minutes to mix up, and 15 in the toaster oven.
This is what I did originally:
Combine oats, (I use quick oats), with mashed banana, add some walnuts and dark chocolate chips, some vanilla, some cinnamon, and a small amount of honey. Spoon in to muffin tins greased with a bit of coconut oil and bake for 15 minutes in the toaster oven. I used one banana and just eye-balled the rest.
It makes six healthy little treats, and because it’s basically like eating oatmeal with fruit, you can totally justify eating glorious cookies for breakfast. (And that’s the best part about this whole thing, don’t you think?).
Coconut Cocoa Cookie Muffins
I’ve experimented a little almost every time because they’re so easy and versatile. Today’s oatmeal cookie muffins:
- Mashed banana
- Raw honey
- Cocoa powder
- Vanilla extract
- Dark chocolate chips
- Frozen raspberries
- Unsweetened Coconut (sprinkled on top)