Ingredients
• 1 cup rolled oats (gluten-free if needed)
• ½ cup creamy peanut butter (or almond butter)
• ⅓ cup maple syrup or honey
• ¼ cup ground flaxseed or almond flour (to bind)
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ cup dark chocolate chips (or sugar-free)
• Optional: shredded coconut, chia seeds, or a pinch of cinnamon
Instructions
- Line a muffin tin with 12 paper liners or use a silicone mold.
- In a large bowl, mix peanut butter, maple syrup, vanilla, and salt until smooth and well combined.
- Stir in oats, flaxseed (or almond flour), and any optional add-ins. Mix until fully incorporated.
- Fold in chocolate chips.
- Scoop mixture into the muffin cups, pressing down lightly to shape.
- Place in the refrigerator for at least 20–30 minutes to set.
- Once firm, remove from the pan and store in an airtight container in the fridge.
💡 Perfect for breakfast, snacks, or post-workout fuel—naturally gluten-free and easily vegan!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 0 mins , Total Time : 40 mins (includes chilling) , Servings : 12 cups , Calories : 110 , Net Carbs: 9g , Fats: 7g , Protein: 4g