|Mine don't have chocolate in them and I don't miss it - but others would|
5 C rolled oats (I used 4 1/2 C oats and 1/2 C protein powder)
2 1/2 C ripe mashed banana (I used 1 C banana and 1 1/2 C applesauce)
1 tsp salt
5 T pure maple syrup or agave (for sugar free skip and add dates or raisins)
2/3 C mini-chocolate chips (optional - left out for sugar free/DF)
2 1/2 C water
1/4 C plus 1 T coconut or veg oil
2 1/2 tsp pure vanilla extract - I used 1 T and splashes
Other Extras I added - several good shakes of cinnamon, 4 T of ground flax seed, a good amount of pecans and craisins.
Optional Add-ins: coconut, dried fruit, etc (I want to try with blueberries).
Preheat oven to 380*.
Line 24 cupcake tins.
In large bowl mix dry ingredients.
In another bowl mix all liquid ingredients (including banana or applesauce).
Mix - pour into cupcake liners.
Bake 21 minutes.
Broil 1 - 2 minutes - optional.
If you let them cool overnight, they won't stick.
Eat right away or freeze and reheat for a quick breakfast....pair with fruit, toast for a total breakfast.
Calories - 88
Note - having made these a few times now - I'll leave out the chocolate or to entice the kids and Michael cut it in 1/2. I love pecans in them. They are GREAT frosted with peanut butter or almond butter right before you eat them. LOL