I always seem to have bananas that mysteriously don’t get eaten and left to get overripe. Its almost as if my husband is trying to tell me that he wants something made with bananas.
My usual go-to is banana bread, but I am still breast feeding our six month old and something that I have found to be true for myself is that when I eat oatmeal, my supply goes up–but let’s be honest; even when I am done breastfeeding I will still continue to eat oatmeal because I love it.
I wanted to share with you this quick and easy recipe that allows you to use up those ripe bananas and tastes great too.
What you need:
- 1 heaping cup ripe bananas ( I used 4-5 ripe bananas)
- 2/3 cup of your favorite milk ( I used Ripple Original, non-dairy milk)
- 2 eggs
- 2 cups rolled oats, old fashion (NOT instant oats)
- 2 Tbsp maple syrup, pure
- 1/2 cup peanut butter (I used creamy)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/3 cup dark chocolate chips (I also had some butterscotch chips left I added)
- 1/4 tsp salt
- 1 tsp vanilla extract
Mix the wet ingredients in a bowl, mix the dry ingredients in a separate bowl.
Line 12 cup muffin pan with muffin liners and spray with nonstick spray.
Bake at 350 degrees for 20-25 minutes.
Let cool completely–store in fridge for up to a week or in freezer for up to 3 months in sealed container.
Nutritional Info: 12 oatmeal cups; Serving Size: 1 cup
Calories: 192 Fat: 10g Saturated Fat: 2.7g Carbs: 23.3g Fiber 3.9g Sugar 8.7g Protein 5.7g
