This easy recipe is perfect for a guilt-free breakfast or snack! It has the same sweetness level as muffins, and it’s full of fresh fruity flavor. The snack cake will keep for at least one week if stored in an airtight container in the refrigerator.
Ingredients for 16 slices
1 ½ cups (150g) instant oats (measured like this and gluten-free, if necessary)
1 ¼ cups (150g) whole wheat or gluten-free* flour (measured like this)
1 ½ tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
2 large egg whites, room temperature
2 tsp vanilla extract
1 cup (264g) mashed banana (about 2 medium)
½ cup (120g) plain nonfat Greek yogurt
¼ cup (60mL) pure maple syrup
¼ cup (60mL) nonfat milk