Oatmeal Banana Bites

I've always struggled to eat enough fruit and fiber, things that are especially important during pregnancy. This recipe is easy to alter depending on your preferences and can last for a long time in the fridge or freezer. Plus, if you make them with a mini muffin pan, they're incredibly easy to eat on the go!

Ingredients:

• 2 medium bananas, mashed

• 1/3 cup smooth peanut butter

• 3 tablespoons sweetener of choice (agave, honey, maple syrup)

• 1 teaspoon vanilla extract

• 3 tablespoons of milk (any kind will work)

• 2 cups of old-fashioned oats

• 3 tablespoons of chocolate chips (I prefer mini dark chocolate chips)

• 3 tablespoons dried fruits and/or nuts

Directions:

• Preheat the oven to 350 degrees F (175 degrees C) and line a muffin or cupcake tin with liners or spray with oil

• Using a fork in a small bowl, mash together the two bananas

• In a large bowl, add mashed bananas, peanut butter, sweetener, vanilla extract, milk and oats until well combined

• Fold in the chocolate chips and dried fruit/nuts

• Transfer the batter into the muffin/cupcake pans

• Bake for 15-18 minutes until golden brown