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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Peanut Butter Protein Oatmeal Cups Recipe

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This recipe for Chocolate Peanut Butter Protein Oatmeal Cups is from Abbie's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. chia seeds, plus 6 tbsp. water OR 2 eggs
3 ripe bananas, mashed
1 c. unsweetened cashew milk (almond or coconut milk works, too)
c. creamy peanut butter
c. pure maple syrup (can substitute with stevia or other sweeteners)
tsp. vanilla
1 Scoop chocolate protein powder
3 c. old-fashioned oats
2 tbsp. unsweetened cocoa
1 tbsp. baking powder
Pinch of salt

Directions:
Directions:
Preheat oven to 350F. Spray muffin tin with cooking spray. In a small bowl, sitr together chia seeds and watger to make "chia eggs". Alternatively, you could use 2 large eggs. Set aside. Place bananas in a large bowl and mash with fork. Add cashew milk, peanut butter, optional maple syrup or stevia and vanilla and stir until well mixed. Stir in chia eggs. Add protein powder, oats, cocoa powder, baking powder, and salt. Stir to combine. Spoon mixture evenly into muffin tins, fill tins to the top. Bake for 25 minutes.

Number Of Servings:
Number Of Servings:
12

 

 

 

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