Snack

Oatmeal Breakfast Muffin Top Cookie is for Snack.

Oatmeal Breakfast Muffin Top Cookie takes several minutes to prepare.

Oatmeal Breakfast Muffin Top Cookie takes several minutes to cook.

Oatmeal Breakfast Muffin Top Cookie makes 24 servings.

The ingredients for Oatmeal Breakfast Muffin Top Cookie are:

Ingredients

? cup mashed banana
? cup almond butter
1/3 cup honey
1 tsp vanilla
1 cup Quaker Oats Old Fashion Oats
? cup almond flour
1 tsp ground cinnamon
? tsp baking soda
? cup dried blueberries
? cup chocolate chips

Here is how you make Oatmeal Breakfast Muffin Top Cookie:

DirectionsPreheat oven to 350?F.Lightly spray two (2) cookie sheets with cooking spray and set aside.In a small bowl, combine almond flour, oats, baking soda, and cinnamon; set aside.In a medium sized mixing bowl, mash the banana until smooth, then add in almond butter and stir. Once well combined, stir in the honey and vanilla. Gradually stir the oat mixture into the almond butter until it is well combined. Add in blueberries and chocolate chips and mix well.Using a 1/3-cup measuring cup, scoop the dough and place it in 6 mounds, 3 inches apart on prepared cookie sheet. On the second sheet you will only have 3 mounds, making 9 cookies total. Don?t try to put these all on the same sheet - it will be too crowded, and the cookies will run together.Bake one sheet at a time for 16-18 minutes or until a nice golden brown. Leave cookies on the sheet for 1-2 minute.*NOTE: I made 24 small cookies instead of large ones.Serving Size: 24 small or 12 largeNumber of Servings: 24Recipe submitted by SparkPeople user NHAAS83.

The nutritional information for Oatmeal Breakfast Muffin Top Cookie is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 103.8

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 16.8 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 1.8 g
• Protein: 2.0 g