Cookie Butter Mini Oatmeal Muffins

  • U Serves 10 People
  • P Prep: 05:00
  • P Cook: 00:14
Cookie Butter Mini Oatmeal Muffins

Nutritional Facts

per 1 serving size (Recipe makes 10 servings)

Amount Per Serving

Calories 48

Calories from Fat 16

% Daily Values*

Total Fat 1.77


Saturated Fat 0.63


Polyunsaturated Fat 0.11

Monounsaturated Fat 0.11

Cholesterol 1.31


Sodium 27.47


Potassium 39.70

Total Carbohydrate 6.26


Dietary Fiber 0.81


Sugars 2.16

Protein 2.40

Vitamin A 0.07%

Vitamin C 0.70%

Calcium 1.01%

Iron 1.68%

* Nutritional Values are estimated and may vary

³ Description

Bite-sized breakfast muffins guaranteed to satisfy your taste buds!

² Ingredients


q Directions


1/2 cup Quaker Traditional Oats
1/3 scoop Cellucor Peanut Butter Marshmallow whey protein
1 tbsp milled flax seed (great fiber source!)
1/2 banana, mashed (about 50g)
2 tbsp Fage 2% Greek Yogurt
3 egg whites
1 tbsp Speculous Cookie Butter, melted
1/2 tsp honey
1/4 tsp vanilla extract
1/4 tsp butter extract (can omit)
1 packet Truvia sweetener
1/8 tsp baking soda

1/2 tbsp Hershey’s Special Dark chocolate chips
1/4 tbsp Peanut Butter chips (or just use a tsp instead…. close to the same amount)
1/4 tsp Coconut oil

1) Preheat oven to 350 degrees.
2) Pulse oats in a blender. I like mine to be still somewhat whole, but blend them as much or as little as you’d like to get your desired consistency.
3) Combine all ingredients well.
4) Pour into 10 mini muffin molds. I use a silicone tray. If you don’t have a mini muffin tray, it would probably make 3-4 large muffins.
5) Bake for 14 minutes and let cool completely.
6) Microwave chocolate chips, peanut butter chips, and coconut oil until melted.
7) Place mixture in a ziploc bag, cut a very small corner, and drizzle on muffins.

TIP: When warming these up in the morning (I always make my breakfast the night before), place a cup of water in the microwave with them. It will help keep them super moist!

Recipe Provided by @alexmarie5030

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