Raspberry Baked Oatmeal on the go

Raspberry Baked Oatmeal To-Go

• 2 ripe bananas, mashed
• 1 C raspberries, lightly mashed
• 1 egg (or  a flax egg – 1T ground flax + 3T water)
• 1 tsp vanilla extract
• 1/2 tsp maple extract
• 2 C rolled oats
• 1 T cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 8 drops liquid stevia
• 3/4 C unsweetened almond milk (or other liquid)
• Topping ideas: Walnuts, pecans, chocolate chips, shredded coconut

Pre-heat oven to 350 degrees. Line a muffin pan with cupcake liners, or grease with cooking spray
Mix together banana, raspberries, flax egg, and extracts. Stir in oats, cinnamon, baking powder, salt, and sweetener. Mix in milk and stir until combined.
Pour batter evenly into tins. Sprinkle with desired toppings, pressing lightly into batter.
Bake 20-25 mins, or until a tooth pick comes out clean.
Enjoy a few fresh, and allow the remaining to cool completely before placing in a freezer bag for storage. For a quick breakfast, remove muffin from the freezer and microwave ~30 seconds (until warmed through).
Note: Depending on the size and ripeness of bananas, you may need to adjust amount of liquid used. Don’t worry if you don’t have maple extract; you can also use maple syrup (be sure to adjust sweeteners) or omit.
Makes 12 muffins.
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Came across this recipe today and thought I would try it out