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Hello Mom, hope you are having an amazing day today. Today, we’re going to make a special dish, macro friendly baked oatmeal muffins. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
See more ideas about Macro friendly recipes, Recipes, Macro meals. These mighty muffins are a fresh take on classic banana bread. They're moist, fluffy, studded with mini chocolate chips, and powered Even cozier Baked Apple Maple Oatmeal Squares that you meal prepped ahead of time!
Macro Friendly Baked Oatmeal Muffins is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Macro Friendly Baked Oatmeal Muffins is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have macro friendly baked oatmeal muffins using 5 ingredients and 3 steps. Here is how you can achieve that.
Ingredients of Macro Friendly Baked Oatmeal Muffins:
- Take Oatmeal
- Get Almond milk
- Get Egg whites
- Make ready Fruit of choice
- Take Cinnamon
Almost fat free, healthy banana muffins with chocolate chips for a little indulgence. The greek yogurt adds protein and keeps the muffins moist. These hearty and healthy baked oatmeal muffins are made with real food ingredients and are perfectly portable for a grab-and-go breakfast! With this healthy recipe for baked oatmeal muffins, your kids will be set with a filling breakfast in the morning.
How to Process To Make Macro Friendly Baked Oatmeal Muffins:
- Mix all ingredients in a bowl
- Like a muffin pan with cupcake liners and pour mixture into the liner
- Bake at 350*F until firm and golden brown on the top
Freshly baked muffins are one of the greatest foods. Finding ones with great macros is no easy feat. Get a sweet explosion of berry flavor from this quick and easy macro friendly berry muffin recipe. We use blueberries and strawberries but many other fruits can be substituted as long as it fit. It's great added to oatmeal as well and I've also been using it a lot in baking to reduce or eliminate the amount of oil needed or to help replace eggs.
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