per 1 serving size (Recipe makes 10 servings)
Amount Per Serving
Calories from Fat 16
% Daily Values*
Total Fat 1.77
Saturated Fat 0.63
Polyunsaturated Fat 0.11
Monounsaturated Fat 0.11
Total Carbohydrate 6.26
Dietary Fiber 0.81
Vitamin A 0.07%
Vitamin C 0.70%
* Nutritional Values are estimated and may vary
Bite-sized breakfast muffins guaranteed to satisfy your taste buds!
1/2 cup Quaker Traditional Oats
1/3 scoop Cellucor Peanut Butter Marshmallow whey protein
1 tbsp milled flax seed (great fiber source!)
1/2 banana, mashed (about 50g)
2 tbsp Fage 2% Greek Yogurt
3 egg whites
1 tbsp Speculous Cookie Butter, melted
1/2 tsp honey
1/4 tsp vanilla extract
1/4 tsp butter extract (can omit)
1 packet Truvia sweetener
1/8 tsp baking soda
1/2 tbsp Hersheyâ€™s Special Dark chocolate chips
1/4 tbsp Peanut Butter chips (or just use a tsp insteadâ€¦. close to the same amount)
1/4 tsp Coconut oil
1) Preheat oven to 350 degrees.
2) Pulse oats in a blender. I like mine to be still somewhat whole, but blend them as much or as little as youâ€™d like to get your desired consistency.
3) Combine all ingredients well.
4) Pour into 10 mini muffin molds. I use a silicone tray. If you donâ€™t have a mini muffin tray, it would probably make 3-4 large muffins.
5) Bake for 14 minutes and let cool completely.
6) Microwave chocolate chips, peanut butter chips, and coconut oil until melted.
7) Place mixture in a ziploc bag, cut a very small corner, and drizzle on muffins.
TIP: When warming these up in the morning (I always make my breakfast the night before), place a cup of water in the microwave with them. It will help keep them super moist!