- 3 cups old fashioned rolled oats
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups milk
- ¼ cup maple syrup
- 2 mashed bananas
- 2 tablespoons almond or peanut butter
- ¼ cup mini chocolate chips
- 2 tablespoons ground flax seed
- 1 teaspoon vanilla
In a large bowl, combine all dry ingredients. In a separate bowl, combine all wet ingredients. Pour wet ingredients into the dry and mix thoroughly. Let stand 5-10 minutes.
Spray paper muffin liners with non-stick spray and scoop batter into each cup.
Bake at 350 for about 25 minutes or until center is set and a toothpick inserted comes out clean.
Allow to cool and store in an airtight container in the refrigerator for up to one week or the freezer for up to three months. Store up to 4 days without additional toppings.