Being a working mom is HARD. How many times have we spent the morning running around making sure everyone else was ready, only to forget about ourselves? We have to remember the lunches, the bags, the daycare stuff, the pump parts... our brains are so overwhelmed often times we realize "I didn't eat this morning!" These oatmeal cupcakes (i say cupcake but really they are more like a muffin!) are PERFECT for those busy mornings! You can make a batch ahead on the weekend and freeze, so you can grab and go! They are filled with healthy ingredients like bananas, oatmeal, and flaxseed!
Ingredients:
3 cups rolled oats
2 large overripe bananas
2 Tbsp pure maple syrup
1 cup mini chocolate chips, optional
1/4 cup coconut oil, melted
2 eggs at room temperature
1 cup milk at room temperature (Use regular or your favorite dairy free option!)
1/2 cup flaxseed meal
2 tsp vanilla extract
2 Tbsp coconut sugar
1 tsp baking soda
Directions:
1) Preheat oven to 350F and line 24 muffin cups with liners.
2) In a large bowl mash the bananas until they are in a smooth consistency (like baby food). Add the milk, coconut oil, vanilla and maple syrup. Mix well!
3) In a large bowl mix together the rolled oats, chocolate chips, flaxseed, coconut sugar, and baking soda.
4) Add the wet ingredients to the dry ingredients. Mix well.
5) Fill muffin cups with mixture. Note: This does not rise, so you can fill it all the way to the top!
6) Bake the muffins for 25 - 30 minutes, or until they are firm and turning brown on top. Let cool for 5 minutes in the muffin trays before moving to a wire rack to cool completely.
7) Store in the fridge or freezer. Enjoy!!
NOTE: If you are egg free, you can replace the eggs with your favorite egg replacement.
