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Tuesday, December 24, 2024

A Symphony of Flavors: Banana Chocolate Peanut Butter Oatmeal Cakes

These delightful oatmeal cakes are a harmonious blend of banana, chocolate, and peanut butter—a trifecta of flavors that is sure to please. With a boost of protein from peanut butter and fiber from oats, these cakes are as nutritious as they are delicious. Enjoy them as a wholesome breakfast or a satisfying snack.


Crafting Culinary Harmony

Ingredients:

  • 3 cups old-fashioned rolled oats
  • 1 ¼ cups low-fat milk
  • ¼ cup packed brown sugar
  • 2 ripe bananas, mashed
  • 2 large eggs, lightly beaten
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¼ cup smooth natural peanut butter
  • ¼ cup mini chocolate chips, divided

Directions:

  1. Preheat your oven to 375°F (190°C). Lightly coat a 12-cup muffin tin with cooking spray.
  2. In a large bowl, combine the oats, milk, brown sugar, mashed bananas, eggs, cocoa powder, baking powder, vanilla extract, and salt.
  3. Fill each muffin cup with 2 to 3 tablespoons of the batter. Then, distribute the peanut butter evenly among the cups, followed by 2 tablespoons of the chocolate chips.
  4. Cover with the remaining batter, pressing down slightly. Sprinkle the remaining 2 tablespoons of chocolate chips over the top.
  5. Bake until a toothpick inserted into the center emerges clean, 25 to 30 minutes.
  6. Allow the cakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips for Optimal Enjoyment

To make ahead: Freeze the oatmeal cakes in an airtight container for up to 3 months. To reheat, microwave one cake in 30-second intervals until heated through.
Alternatively, refrigerate the cakes in an airtight container for up to 2 days.
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