I Decided to make a recipe from @myfitnesspal! “Rich and moist, you’d never know these muffins from Hummusapien were made without any oil or butter. These oatmeal cups are filled with ripe bananas, creamy peanut butter and cashew milk. Grab in the morning for breakfast or pack them as a pre-workout snack.”
I modified the recipe a bit. Used less oats than it called for, no sugar added, used powder peanut butter cus that’s all I had, 2 bananas, chia egg, so it’s completely vegan, sugar free, oil free – I know that sounds gross and like hippie food but don’t knock it til you try it! It was delicious and soooooo wholesome. Even hubby came back for seconds! If I ate the tray…not saying I did….but if I did it would only be approx 900 cal compared to 1900 if I added more oats and sugar hahaha.
* 2 tablespoons chia seeds, plus 6 tablespoons water (or 2 eggs)
* 2 medium-to-large ripe bananas, mashed
* 1 cup unsweetened cashew milk (almond or coconut milk work, too)
* 1/4 cup creamy peanut butter or powedered (that’s all I had)
* 1/4 cup pure maple syrup (optional, may substitute with stevia or other sweeteners)
* 1/2 teaspoon vanilla extract
* 1 scoop chocolate plant-based protein powder (I used CanPrev CORE)
* 1 cup old-fashioned oats
* 2 tablespoons cacao
* 1 tablespoon baking powder
* Pinch of salt
Preheat oven to 350°F. Spray muffin tin with cooking spray.
In a small bowl, stir together chia seeds and water to make “chia eggs.” Alternatively, you could use 2 large eggs. Set aside.
Place bananas in a large bowl and mash with fork. Add cashew milk, peanut butter, optional maple syrup or stevia and vanilla and stir until well mixed. Stir in chia eggs.
Add protein powder, oats, cocoa powder, baking powder and salt. Stir to combine.
Spoon mixture evenly into muffin tin, filling tins to the top. You may have some leftover batter. Bake for 25 minutes.
Remove from oven and cool in pan on a wire rack. Come, remove from pan and store in an airtight container in the refrigerator.
75 cal each
heres the original recipe