Recipe of the Week



  • 1/2 cup mashed banana (1 large banana)
  • 2 large eggs
  • 1 tablespoon honey
  • 1 cup unsweetened almond milk
  • 1 tablespoon melted coconut oil


  • 3 cups rolled oats
  • 1/2 cup ground oat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 pint fresh raspberries, partially mashed*
  • 1/2 cup chocolate chips


  1. Preheat oven to 350ºF and line a muffin tin with muffin liners. Or, spray tin with nonstick cooking spray.
  2. Place banana into a large bowl and use a fork to mash. Then, add eggs, honey, and almond milk and mix to combine.
  3. Add rolled oats, oat flour, baking powder, and ground cinnamon to the same bowl and mix well.
  4. Partially mash a pint of raspberries, leaving some larger chunks. Then, add that to the mixture along with the chocolate chips and mix well.
  5. Finally, add in 1 tablespoon of melted coconut oil and mix again.
  6. Scoop around 3 tablespoons of mixture into each muffin cup filling them all the way to the top.
  7. Bake at 350ºF for 19-21 minutes.
  8. Let cool for 10 minutes before removing from the muffin tin.


  • Raspberries: frozen raspberries will work too!


Serving Size: 2 oatmeal cups 

Calories: 452 

Sugar: 18 

Fat: 14 

Carbohydrates: 65 

Fiber: 11 

Protein: 13

Kali Maurer