INGREDIENTS:
3 mashed bananas (the more ripe the better!)
1 cup vanilla soy milk (or whatever type of milk you prefer)
1/3 cup of egg whites
1 tbsp Baking powder
3 cups (240g) Old Fashion or Rolled Oats (I used gluten-free)
1 tsp vanilla extract
1 tbsp coconut oil
3 tbsp (42g) mini chocolate chips or blueberries (I did half and half)
DIRECTIONS:
Preheat oven to 375 degrees
Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.
Spray a muffin pan and/or liners with with non-stick spray.
Stir the chocolate chips or blueberries into the oatmeal batter.
Divide batter into 15 muffin cups. They should be just about filled.
Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.