Banana Oatmeal Breakfast Muffins Recipe – HEALTHY, EASY, & GREAT FOR MEAL PREP

How to make oatmeal breakfast muffins! These can easily be made into healthy oatmeal breakfast bars too just by using a baking sheet instead of a muffin tin. These easy to make oatmeal muffins are absolutely jam packed with banana flavor, low calorie, perfect for meal prep and great for weight loss (and Weight Watchers) too. Basically if you’re looking for easy healthy breakfast ideas – especially for meal prep – give these oatmeal muffins or bars a try!

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THINGS I USED IN TODAY’S OATMEAL MUFFIN RECIPE:

Sugar Substitute: http://amzn.to/2BARm5B

Semi-sweetened Chocolate Chips: http://amzn.to/2F8QYuJ

Food Scale: http://amzn.to/2stDBTb

Almond Milk: http://amzn.to/2BzR66N

Peanut Flour: http://amzn.to/2Fc72vZ

Calorie Free Maple Syrup: http://amzn.to/2Ergizf

Muffin Pan: http://amzn.to/2GkMwIA

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HEALTHY OATMEAL BREAKFAST MUFFINS:

4 Cup (320g) old fashioned oatmeal
2 Mashed bananas (250ish)
1/3 Cup sugar-free or calorie free maple syrup (or regular)¸
1/4 cup (40g) sugar substitute
1 Tsp baking powder
1/2 tsp of salt
2 Cups unsweetened vanilla almond milk
2 Tsp vanilla extract
1/2 Cup peanut butter or 8-10 Tbsps (48-60g) Peanut flour – made into peanut butter

*For my peanut butter I used 6 Tbsp peanut flour and just made “peanut butter” out of that!

*NOTE: I like to let the batter for the muffins sit for 5-10 minutes before adding them to my muffin trays. This allows the oatmeal to soak up some of the liquid, and the batter to thicken up slightly.

OATMEAL MUFFIN MACROS:
160 Calories
6g Protien
28g Carbs
(4g fiber)
3g Fat

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Free 20 Mug Cakes E-Book: http://bit.ly/WeeklyRecipeNewsletter

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