This is one of my “Go To” recipes! Healthy meals and snacks can be difficult without planning ahead. Meal planning can be a challenge until you identify several easy to make recipes. This Oatmeal Muffin recipe from Beachbody’s 21-Day Fix program has stood the test of time as a go-to snack for the past several years.
There are different options you can select from when making these delicious muffins. My preference is walnuts and dark chocolate for that daily chocolate fix without the guilt! Other options could include pecans, raisins, and dried fruit. For the spices, cinnamon, cloves, and nutmeg work well for me; however you can make any changes that meets your preference.
I make two or more batches and once they are cooled, place each muffin in an individual sandwich bag to freeze. The night before take one out of the freezer and let it thaw in the refrigerator. To include a protein, consider adding plain Greek Yogurt to turn the Oatmeal Muffin into a small meal. Another option is a protein shake.
Recipe is courtesy of BeachBody. Click here for Beachbody’s recipe.
2½ cups Old-Fashioned Rolled Oats
2 tsp. Cinnamon
1 tsp. Cloves
1 tsp. Nutmeg
1½ tsp. Baking Powder
½ cup Walnuts, Chopped
2 Large Eggs, Lightly Beaten
2 tsp. Vanilla, Homemade
2 Large Ripe Bananas, Mashed
1 Tbsp. Raw Local Honey
1½ cups Unsweetened Vanilla Almond Milk
1/2 cup Dark Chocolate Chips
Preheat your oven to 350. Use a 12-muffin pan and place your paper liners into the cups.
Combine the wet and dry ingredients in separate bowls. Add the Almond Milk to the dry ingredients. Then mix in the remaining wet ingredients. Lastly mix in the Dark Chocolate Chips or add directly to each muffin when spooning into the muffin pan.
Spoon the mixture into the muffin pan. Roughly 1/4 cup per muffin. Sometimes I add about 1/8 cup to each muffin, then sprinkle the Dark Chocolate Chips to better distribute them across muffins. Then add the remaining batter.
Bake for about 25-minutes or until a toothpick inserted in the center of a muffin comes out fairly clean.