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)
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.