Servings: 12 Calories: 108 Carbs: 16g Protein: 5g Fat: 3g
160g Oats (you can use gluten-free oats if you prefer)
32g (2 tablespoons) peanut butter
48g (or about 1 ½ scoops vanilla protein powder)
280g banana (approx. 2 ½ bananas)
7 Ghirardelli dark chocolate chips, broken in half
1 tablespoon dairy free yogurt
½ cup blueberries
½ teaspoon baking powder
1. Preheat oven to 375 degrees. Spray muffin tin with non-stick cooking spray then set aside.
2. Add all ingredients, except blueberries, to a mixing bowl and begin mashing with a potato masher. Add small amounts of water until the mixture reaches a dough-like consistency.
3. Fold in blueberries and place in muffin tin.
4. Bake for 25-28 minutes or until they are lightly browned on the outside and cooked all the way through.