Description
Makes 12
Ingredients
Dry ingredients
2 cups quick oats
1/4 cup ground flax
1/2 cup almond flour
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/3 cup mini chocolate chips (optional)
Wet ingredients
1 1/2 cups milk
1 tsp apple cider vinegar
1/2 cup plain Greek yogurt
2 bananas, mashed
2 eggs
1 tsp vanilla
1/3 cup maple syrup
Instructions
- Combine all the dry ingredients in a bowl.
- In a separate bowl, combine all the wet ingredients.
- Add the wet ingredients to the dry and stir to combine. Cover and refrigerate 8 hours or overnight.
- The next morning, preheat the oven to 375 degrees Fahrenheit and grease or line a muffin tin.
- Bake the cups 25 to 30 minutes or until the tops are nicely golden brown. Allow the cups to cool completely before unmoulding.
Notes
Store in the freezer up to 3 months. Simply zap in the microwave 25 seconds or warm in the oven until thawed.