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Banana Oatmeal Protein Cups
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3/4 cup | mashed overripe banana, (1+1/2 large banana measured after mashing) |
1/2 | almond, soy/rice milk, unsweetened (I used almond) |
1/4 cup | applesauce, unsweetened |
2 tbsp | coconut oil, melted |
1 tsp | pure vanilla extract |
1+1/4 cup rolled oats (use gluten free for GF version) | |
1/2 cup | vanilla protein powder, (I used Sunwarrior) |
1/2 tsp | baking powder |
1/2 tsp | baking soda |
Extra | banana slices, for decorating |
Cooking spray, (I use Misto) |
Directions
Preheat oven to 375 degrees F and spray non-stick muffin tin with cooking spray.
In a medium bowl, whisk together mashed banana, milk, applesauce, coconut oil and vanilla extract. Add oats, protein powder, baking powder, baking soda and gently stir until combined. Fill each tin 2/3 full and top with banana slice (if desired). Bake for 15 minutes and then broil for another 2-3 minutes or until golden brown. Remove from the oven and muffins are ready to eat immediately. Serve warm or cold.
Storage Instructions: Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.
http://ifoodreal.com/banana-protein-baked-oatmeal-cups/
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Nutritional Info
Servings Per Recipe: 12
Amount Per Serving = 1 cup:
Calories: 83.2
Total Fat: 3.2 g
Cholesterol: 0.0 mg
Sodium: 122.8 mg
Total Carbs: 9.6 g
Sugars: 2.4 g
Dietary Fiber: 1.3 g
Protein: 4.5 g
WW Points+: 2
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