Oatmeal Muffins

This busy preggo mama loves having quick snacks on the fly, so prepping these bad boys ahead of time is a great way to make sure that I always have something healthy on hand. Huge shout out to a fellow coach, Erin for sharing this recipe, because they have SAVED ME lately!! Yet, another reason I love our Good Vibe Tribe Team of Wellness Warriors 🙂

This pregnancy has for sure brought out my inner carb monster, and anyway I can tame it, I am all about. These muffins for sure do the trick!

These are also great if you’re a food prepper and want to whip up a batch over the weekend, and save  as snacks throughout the week!

YOU’LL NEED…

• 2 large bananas (mashed) – OR – 2 cups unsweetened applesauce. (I do a mix of both using 1 banana and 2 apple sauce pouches) 
• 2 large eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 T preferred sweetener (Coconut Nectar, Raw Honey, Pure Maple Syrup, or Agave…. I personally like Coconut Nectar but also have used honey and it’s amaze-balls too) 
• 2.5 cups old fashioned rolled oats
• 1 T ground cinnamon
• 1.5 tsp baking powder
• 1.5 cups unsweetened almond or coconut milk

• Preheat oven to 350 degrees. Coat muffin tin (I use a silicon muffin pan, which I LOVE & highly recommend!)  with preferred oil (I like coconut, or Melt) 
• Combine eggs, vanilla, bananas OR apple sauce,  and honey in a large bowl. Mash bananas and mix well.
• Add oats, cinnamon and baking powder in a small bowl, then stir well and combine with banana mixture
• Stir in almond milk and mix well.
• Divide oatmeal evenly between prepared muffin cups and add toppings (I like blueberries the best)
• Bake 20 to 25 minutes or until brown.
• Cool slightly & ENJOY save as snacks or the rest of the week.