KTB KIDS-APPROVED HEALTHY MORNING MUFFINS

By Tehillah Richards-Levin

                      

These rolled oat banana muffins will never get old. Completely gluten-free and dairy-free, this tasty breakfast option is easy to make and offers a new and healthy spin on classic muffins. The kid-friendly treat is loaded with omega-3 fatty acids, fiber, protein, and probiotic-infused coconut yogurt. They’re so full of sweet flavor, you’d never guess they are such a nutritious snack. Add the muffins to your morning rotation, stat. See the simple recipe instructions below.

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Rolled Oat Banana Muffins

RECIPE TYPE:Breakfast
DIETARY INFO:Gluten-Free and Dairy-Free
SERVING SIZE:18
PREP TIME:10 min.
COOK TIME:30 min.
TOTAL TIME:40 min.
INGREDIENTS

2 organic spotty bananas
2 organic eggs
1/4 cup organic maple syrup
2 teaspoons vanilla
1 cup unsweetened almond milk
3/4 cup coconut yogurt
3 cups gluten-free rolled oats
1 tablespoon chia seeds
2 teaspoons baking powder
2 teaspoons cinnamon
1/2-3/4 cup vegan dark 

chocolate chips

INSTRUCTIONS

1. Preheat oven to 350° F.
2. In a large mixing bowl, mash the 

ripe bananas with a fork.
3. Add in the two eggs, maple syrup,

 milk, coconut yogurt, and vanilla. 

Mix until combined well.
4. Add in rolled oats, chia seeds, 

baking powder, and cinnamon. 

Mix until combined well.

5. Stir in chocolate chips.
6. Use 18 muffin/cupcake liners 

and place them in a cupcake baking pan.

7. Fill the liners to the top.
8. Bake at 350° F for 30 minutes.
9. Let cool.
10. Store extras in the freezer.








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