These are more like bars in the shape of muffins.

These make a wonderful breakfast on the go or an easy and satisfying pick-me up snack in the afternoon. You can make these nut-free by omitting the walnuts and adding sunflower seeds instead.

Yields 12 “Muffins”

5 cups            rolled oats

2 1/2 cups     over-ripe mashed banana measured after mashing

1 tsp               Himalayan salt

5                     Medjool dates, chopped into small pieces

1/4 cup          cacao nibs

1/4 cup          gogi berries

1/4 cup          chia seeds

1/4 cup          hemp seeds

1/4 cup          chopped walnuts

2 1/3 cups     water

3/4 cup          apple sauce

2 1/2 tsp        pure vanilla extract

1 tsp               cinnamon

Optional add-ins:shredded coconut, pumpkin seeds, sunflower seeds, ground flax or wheat germ, chopped apples, blueberries, raisins or other dried fruit, etc.

  • Preheat oven to 375 F, and line 12 cupcake tins.
  • Mix all ingredients together well.
  • Using your hands make tennis ball sized balls and place into muffin compartments.  Each will bulging out from the top.
  •  I also like to then broil for 1-2 minutes, but it’s optional. If you let them cool overnight, they’ll no longer stick to the tins, or line them with muffin liners.
  • These oatmeal “muffins” can be eaten right away, or they can be frozen and reheated for an instant breakfast or snack on a busy day. I like them best popped in the toaster oven as the outside becomes crispy.

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