1 medium ripe banana
2 cups almond milk
1/2 scoop banana/blueberry vegan of each
3 cups rolled oats
I 1/2 tablespoons ground cinnamon
1 tsp baking powder
1/2 tbs sea salt
2 cups blueberries
1/4 cup brown sugar
Serving Size: 12
Preheat oven to 350. In a large mixing bowl mash the banana and almond milk until smooth. It’s in the remaining ingredients until combined. Evenly divide the oatmeal mixture in the muffin tins sprayed with nonstick foil.
Bake for 25 minutes until firm. Makes 12 servings!
From the kitchen of: Melanie Coutsouvelis