Peanut Butter Banana Oat Muffins

Servings: 14 muffins

Ingredients:

2 ripe bananas, mashed

2 eggs

½ cup creamy peanut butter

1 cup unsweetened non-dairy milk (I used Ripple - 8 grams of protein per cup!)

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

2 cups rolled oats

1 tablespoon chia seeds

¼ cup unsweetened shredded coconut

1 teaspoon cinnamon

Pinch of salt

1 teaspoon baking powder

½ teaspoon baking soda

Directions:

1. Pre-heat the oven to 375 degrees F.

2. Prepare a muffin tin by spraying with non-stick spray (I used coconut oil)

3. Add all wet ingredients to a large bowl, mix well.

4. In a separate bowl combine dry ingredients, stir to combine.

5. Add dry ingredients to wet ingredients and mix.

6. Divide batter in muffin tins, filling about ¾ of the way full.

7. Bake for 22 minutes, or until tops are golden and a tooth pick inserted in the middle comes out clean.

Perfectly Balanced Smoothie Formula