Serves 12
Ingredients
2 bananas, mashed
2 cups strawberries, chopped
1 cup home made almond milk
3 cups oats
1 tsp. vanilla extract
1 tsp. cinnamon
2 tbsp. flax seed
1 ½ tsp. baking powder
2 tbsp. date syrup
¼ tsp. salt
Preparation method
Preheat oven to 180 degrees.
Lightly grease a muffin tray with non-fat oil. Coconut oil works well here.
In a medium bowl, mix together the bananas, milk and vanilla.
In a second bowl, mix together the oats, flax, baking powder, cinnamon, salt and date syrup.
Combine the dry ingredients with the wet ingredients and stir until well mixed.
Stir in the strawberries gently.
Fill the muffin tray to the top with the oatmeal mixture.
Bake for 20 minutes or until the edges are golden and the oatmeal is baked through.
Let the muffins cool on a wire rack for 10 minutes to ensure the oatmeal settles and holds.
Nice to Know: Drizzle with some date syrup for added sweetness.