Resisting the urge to eat those itsy-bitsy Halloween chocolates is so hard! I did so well right up until the Halloween rush, getting everyone ready with their costume and hopefully staying warm enough while still being able to recognize what their actual costume is, not an easy task! Then don't forget to eat before leaving to go trick or treating. We made a quick but healthy supper and then went out for almost 2 hours. I managed to reach my step goals, but I succumbed to the treats when we returned home. Tired and craving chocolate it was simply too tempting and easy to just take one, then two and then a couple more. Will power is always easier when the treats are not readily available and then they become addictive. Making healthy alternatives for the entire family is a great option when you get those cravings because you know that the kids' bag of treats is there tempting you. Although our girls take great inventory of their candy and they notice if some are missing!
Try these healthy and delicious banana oatmeal muffins. We brought them in on Friday at the studio and they were a big hit. Here is the recipe for all of you to try. Let me know what you think…
Prep 10 min ∙ Cook 25 min ∙ Makes 12 muffin-sized cups ∙ Difficulty http://www.coffeeandquinoa.com/2013/09/banana-almond-baked-oatmeal-cups-vegan-a-giveaway/ ∙ Source Coffeeandquinoa.com
Ingredients
- 1/2 cup almond butter
- 1 1/2 cups mashed bananas (4-5 bananas) + 1 extra banana, sliced
- 3 cups old-fashioned oats
- 1 1/2 cups plain unsweetened almond milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 cup raw sliced almonds + extra for topping
Directions
- Preheat oven to 375 and position a rack in the center. Grease a muffin tin with baking spray. Be sure to get the spray all the way up the sides of the muffin tins, because we’re filling them all the way up!
- If almond butter is not runny, microwave it for about 30 seconds to loosen it up.
- Combine all ingredients in a large bowl and stir until thoroughly combined. Spoon into muffin cups. Top with a few sliced almonds and a slice of banana.
- Place on rack in the center of the oven and bake until oatmeal cups are firm to the touch, about 20-25 minutes.
- Optionally, set oven to low broil for an additional 1-2 minutes to toast the almonds and caramelize the banana on top. Be careful, though – the almonds burn easily! If your broiler is uneven or you’ve never used it before, I’d recommend skipping this step.
- Wait several minutes for oatmeal cups to cool before running a knife around the edges and removing them from the tin. Serve hot or let cool and refrigerate individually wrapped for breakfasts on the go. Enjoy!
Sent from Paprika Recipe Manager
