Add a little sweetness to your morning with these better-for-you baked goods. They’re packed with oats, which help balance your blood sugar levels, a necessity for steady energy and mood, thanks to their fiber content and low glycemic index.
------Advertisement-----
Read More
Advertisement – Continue Reading Below
------Advertisement-----
- Yields:
- 12 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 235
------Advertisement-----
Ingredients
Save Recipe
Directions
-
- Step 1Heat oven to 350°F. Line 12-cup muffin pan with paper liners.
- Step 2In blender, combine bananas, eggs, maple syrup, coconut oil, milk, and vanilla. Top with oats, baking powder, baking soda, and salt. Puree until smooth. Add 1/4 cup chocolate chips and pulse twice.
- Step 3Divide batter among prepared muffin cups and top with coconut and remaining 1/4 cup chocolate chips. Bake until toothpick inserted in center comes out clean, 18 to 22 min.
NUTRITION (per muffin): About 235 cal, 12.5 g fat (9 g sat), 31 mg chol, 205 mg sodium, 28 g carb, 4 g fiber, 13 g sugar (8.5 g added sugar), 4 g pro
Did you make this recipe? Comment below!
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. When she is not cooking, tasting, testing and thinking about all things food for work, she enjoys adventuring with her two kids.