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RECIPE
11 INGREDIENTS7 STEPS35min

Healthy PB Banana Oatmeal Muffins/Bars

4.2
5 Ratings
These healthy oat bars are perfect as a grab and go breakfast. They're packed with peanut butter, banana, oatmeal, and most importantly, dark chocolate chunks.
Healthy PB Banana Oatmeal Muffins/Bars Recipe | SideChef
These healthy oat bars are perfect as a grab and go breakfast. They're packed with peanut butter, banana, oatmeal, and most importantly, dark chocolate chunks.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
35min
Total Time
$1.88
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Bananas , overripe, mashed
from about 2 1/2 bananas
1 cup
Almond Milk
I used Vanilla Almond Milk
1/4 cup
1/4 cup
Creamy Peanut Butter
1
2 cups
Gluten-Free Rolled Oats
1/2 cup
Oat Flour
1 1/4 tsp
Gluten-Free Baking Powder
1/2 tsp
Ground Cinnamon
1/4 tsp
1/4 cup
Dark Chocolate , roughly chopped
preferably 70% cacao
or Chocolate Chips
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Nutrition Per Serving

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CALORIES
582
FAT
20.7 g
PROTEIN
16.9 g
CARBS
86.7 g

Author's Notes

--Make sure to buy gluten-free oats if you need this to be gluten-free! --Will keep in the fridge in an airtight container for up to a week.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Grease an 8x8-inch baking pan or 2 mini muffin tins.
Step 2
In a large mixing bowl, combine the Bananas (1 cup) , Almond Milk (1 cup) , Maple Syrup (1/4 cup) , Creamy Peanut Butter (1/4 cup) , and Egg (1) . Whisk until smooth.
Step 3
In a second medium bowl, stir together the Gluten-Free Rolled Oats (2 cups) , Oat Flour (1/2 cup) , Gluten-Free Baking Powder (1 1/4 tsp) , Ground Cinnamon (1/2 tsp) , and Sea Salt (1/4 tsp) until well combined.
Step 4
Fold the dry ingredients into the wet and mix until just incorporated. Stir in the Dark Chocolate (1/4 cup) .
Step 5
Transfer to the prepared pan. If using the muffin tins, add a scant tablespoon to each cup.
Step 6
Bake in the oven until lightly browned and a toothpick inserted in the center comes out clean, about 25 minutes. Allow to cool in the pan or tins.
Step 7
I like these best served warm. Otherwise, store them in an airtight container in the fridge for up to a week of easy breakfasts and snacking.
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Nutrition Per Serving
Calories
582
% Daily Value*
Fat
20.7 g
27%
Saturated Fat
5.5 g
28%
Trans Fat
0.0 g
--
Cholesterol
46.4 mg
15%
Carbohydrates
86.7 g
32%
Fiber
9.8 g
35%
Sugars
33.0 g
--
Protein
16.9 g
34%
Sodium
459.8 mg
20%
Vitamin D
0.9 µg
4%
Calcium
288.6 mg
22%
Iron
5.4 mg
30%
Potassium
403.1 mg
9%
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