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Baked Oatmeal -Banana Chocolate Chip Muffin Style : Tasha’s Kitchen

Daily-Routine-Muffins-May2015 (4 of 4) Gluten free, sugar free, oil free.

All of these ingredients can be purchased at a grocery store like Nature’s Fare.  I used all organic ingredients.

I don’t think one can have enough muffin recipes in their life don’t you think? I seem to always be making muffins because of their portability and versatility. I love making them so healthy and so tasty that they are good for a snack any time of day and for any age. The end result is kinda like a muffin crossed with baked oatmeal. It’s really yummy and really satisfying! Lets get baking!

Daily-Routine-Muffins-May2015 (1 of 4)

 Ingredients to blend:

  • 3 bananas
  • 2 eggs
  • 1tsp baking soda and baking powder
  • 4 packets stevia
  • 1tsp cinnamon
  • 1tsp chia seeds
  • 1/2 cup non dairy milk of choice, or non dairy yogurt of choice

Dry ingredients:

  • 2 cups oats
  • 1 cup tapioca flour
  • 1/2 cup coconut sugar
  • 1/4 cup raw cacao nibs (could sub for a good quality dark chocolate chip if desired)

Daily-Routine-Muffins-May2015 (2 of 4)

Blend all the ingredients in the blend list. Place all dry ingredients in a  bowl and combine well.  Add wet to dry and mix well.  Let sit for 15 minutes to allow it to thicken up.  Bake in muffin pan for about 15 minutes at 350. The end result will be a mix between baked oatmeal and a muffin.

Daily-Routine-Muffins-May2015 (3 of 4)

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