3 c rolled oats
1 1/2 c almond milk(unsweetened) or low fat milk
2 ripe bananas, mashed to equal 3/4 c
1/3 c packed brown sugar or brown sugar alternative
2 large eggs, room temperature and beaten Or egg substitute
1 tsp vanilla extract + 1/4 tsp rum extract
3/4 tsp table salt
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 c fresh blueberries, chopped fresh apple or chopped fresh peaches
1/2 c toasted pecans, chopped
_________________________________________________________________
Preheat oven to 375°. Spray 12 count muffin tin with nonstick or use liners.
In a large bowl add oats, brown sugar, cinnamon, nutmeg, baking powder and salt. Hand mix until combined. Add in the bananas, milk and both extracts. Thoroughly combine and let sit for 5 minutes to absorb. Carefully fold in berries or chopped fruit and toasted nuts. Divide the mixture in each muffin cup (maybe 1/3 cup ea).
Bake for 20-25 minutes until inserted toothpick comes out clean. Cool in pan for 10 minutes then remove from pan to cooling rack.
1 1/2 c almond milk(unsweetened) or low fat milk
2 ripe bananas, mashed to equal 3/4 c
1/3 c packed brown sugar or brown sugar alternative
2 large eggs, room temperature and beaten Or egg substitute
1 tsp vanilla extract + 1/4 tsp rum extract
3/4 tsp table salt
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 c fresh blueberries, chopped fresh apple or chopped fresh peaches
1/2 c toasted pecans, chopped
_________________________________________________________________
Preheat oven to 375°. Spray 12 count muffin tin with nonstick or use liners.
In a large bowl add oats, brown sugar, cinnamon, nutmeg, baking powder and salt. Hand mix until combined. Add in the bananas, milk and both extracts. Thoroughly combine and let sit for 5 minutes to absorb. Carefully fold in berries or chopped fruit and toasted nuts. Divide the mixture in each muffin cup (maybe 1/3 cup ea).
Bake for 20-25 minutes until inserted toothpick comes out clean. Cool in pan for 10 minutes then remove from pan to cooling rack.
