Mix Ingredients:
In a large mixing bowl, combine the oatmeal, water, eggs, salt, stevia, vanilla extract, mashed bananas, cocoa powder, and baking powder. Stir until the ingredients are fully incorporated.
Add Coconut Flakes:
Stir in the coconut flakes to add texture and a hint of tropical flavor.
Pour into Muffin Tin:
Grease a muffin tin or line it with muffin liners. Pour the batter into the muffin cups, filling each about ¾ full to allow room for rising.
Bake:
Place the muffin tin in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Add Toppings:
Let the muffins cool slightly in the tin, then transfer them to a wire rack. Top each muffin with chopped almonds and drizzle with no-sugar chocolate syrup for an extra touch of crunch and sweetness.
Serving Suggestions
Pair with a hot cup of coffee or tea for a wholesome breakfast.
Serve with a dollop of Greek yogurt and fresh fruit for a balanced snack.
Enjoy as a post-workout treat to refuel energy.
Offer as a dessert alongside a glass of almond milk.
Pack in lunchboxes for a healthy, kid-friendly snack.
Cooking Tips
Use overripe bananas for maximum sweetness and moisture.
Replace water with almond or oat milk for a creamier batter.
To make the muffins gluten-free, ensure the oatmeal is certified gluten-free.
Add a handful of dark chocolate chips or raisins for extra indulgence.
For a nut-free option, omit almonds and substitute with sunflower seeds or extra coconut flakes.
Nutritional Benefits
Oatmeal: High in fiber, aiding digestion and promoting satiety.
Bananas: Provide natural sweetness, potassium, and energy.
Eggs: Rich in protein and essential vitamins.
Cocoa Powder: Adds antioxidants and a rich chocolate flavor.
Almonds: Provide healthy fats and protein.
Dietary Information
Gluten-Free: Use certified gluten-free oatmeal.
Dairy-Free: Naturally dairy-free.
Low-Sugar: Sweetened with stevia and bananas, suitable for low-sugar diets.
Vegetarian: Contains no meat or animal by-products other than eggs.
Nutritional Facts (Per Muffin)
Calories: 120
Protein: 4 g
Fat: 4 g
Carbohydrates: 18 g
Fiber: 3 g
Sugar: 6 g
Storage
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days. Warm slightly before serving.
Freezer: Wrap individual muffins in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as needed.
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