Ingredients
Servings: ￩￫
| 2.5 | Cups Rolled Oats (not quick cook) |
| 2 | Tbsp Flaxseed, ground |
| .5 | Cup Macadamia Milk (any milk works) |
| .25 | Cup Maple Syrup, 100% |
| .25 | Cup Dried Cherries |
| 2 | Tbsp Hot water |
| .67 | Cup Peanut Butter, creamy |
| .3 | Cup Honey |
| 1 | Tbsp Chia Seeds |
| 2 | Tbsp Cacao Powder with Reishi (or cacao or cocoa powder) |
| 4 | Medium Bananas, ripe |
| 2 | Tbsp Cacao Nibs (or chocolate chips) |
| 1 | Tsp Baking Powder |
| 2 | Tbsp Peanut Butter, creamy |
Instructions
Preheat oven to 350º. Line a 12-cup muffin pan with muffin liners or lightly spray with coconut oil (or similar) and set aside.
In a large bowl, combine 2-1/2 cup rolled oats, 2 tbsp ground flaxseed, 1/2 cup macadamia milk (or any milk, preferably nut milk), and 1/4 cup maple syrup. Soak for 20 minutes or until all the liquid has been absorbed by the oats.
In a small bowl, add 1/4 cup dried cherries (or cranberries or goji berries or diced dates or figs, etc) and 2 tbsp hot water. Soak for 20 minutes.
Meanwhile in a stand mixer with the whisk attachment, combine 2/3 cup creamy peanut butter and 1/3 cup honey until the mixture is well blended and creamy. Whisk in 1 tbsp Tbsp chia seeds and 2 tbsp powdered cacao reishi (or regular cocoa or cacao powder or cinnamon or pumpkin spice, etc). Add 3 or 4 ripe bananas – don’t over mix so the bananas stay in large chunks.
After the 20 minutes are up, add the cherries and water to the stand mixer bowl and whisk for 1 minute
To the oat mixture, add 2 tbsp cacao nibs (or semi-sweet or dark chocolate chips) and 1 tsp baking powder.
Add the oat mixture to the peanut butter mixture in the stand mixture and whisk until just combined.
Remove the bowl from the stand mixer and using a spatula, loosely stir in 2 tbsp peanut butter – leave it in chunks/streaks.
Divide batter between the 12 muffin cups and bake for 2 minutes, rotate then bake another 20 minutes.
Serve warm or room temperature. These also freeze well.
