Blueberry Acai Chocolate Chip Oatmeal Bites

Sarah of a Whisk and Two Wands

32 Mini Muffins

Ingredients

• 2 cup rolled oats, gluten-free
• 1 tsp vanilla extract
• 1 cup puree ripe banana (about 2 large)
• 1 ½  Acai juice (Sambazon)
• 1/2 c fresh blueberries
• ¼  tsp salt
• 1 tsp cinnamon
• ½ tsp baking powder
• ¼ mini chocolate chips or carob chips

Instructions

• Preheat oven to 350 degrees.
• Put bananas, acai juice, vanilla, fresh blueberries, and cinnamon into a blender or food processor and blend until well combined. I pureed the banana first to measure out.
• Add oats, salt, and baking powder, blend until well combined and oats are chopped well.
• Stir in mini chocolate chips.
• Pour into mini muffin tin, you can basically fill them as they won’t puff up a lot like muffins or cupcakes.
• Cook for 20 minutes.
• Remove from pan and let cool and bottoms dry out.  Flip them upside down out of the pan to cool,  a little before putting in container.