Fitsnacks Recipe

Preheat & prep

Preheat oven to 350°F (175°C). Line a muffin tin (makes 8) with liners or lightly grease a small 8x8 inch baking pan if making bars.

In a large bowl, combine 1 cup rolled oats, 1 scoop vanilla protein powder, 2 tsp chia seeds, 1 tbsp ground flaxseed (if using), 1 tsp baking powder, and 1 tsp salt. Stir until evenly mixed.

In a separate bowl, mash 1 medium ripe banana until smooth (or measure 1 cup applesauce). Add 1 large egg (or prepared flax egg: 1 tbsp ground flax + 3 tbsp water, rested 5 minutes), 1 cup almond milk, 2 tbsp warmed nut butter, 1 tbsp maple syrup (optional), and 1 tsp vanilla extract.

Whisk the wet ingredients until the mixture is homogeneous and slightly foamy. If nut butter is too thick, warm gently for 10–15 seconds to loosen before mixing.

Pour the wet mixture into the dry oat/protein mixture. Fold gently until combined. Let the batter rest 3–5 minutes so the oats and chia can absorb some liquid; batter will thicken.

Fold in 2 tbsp dark chocolate chips (or cacao nibs), 2 tbsp chopped nuts, and 2 tbsp berries if using. Reserve a few chips/nuts for topping.

Spoon batter into the prepared muffin tin, filling each cup about 3/4 full (or press evenly into the lined 8x8 pan to about 1/2 inch thickness). Smooth tops and sprinkle reserved chips/nuts and a light pinch (1/8–1/4 tsp) of sea salt over each muffin/bar.

Bake for 16–20 minutes for muffins or 18–22 minutes for bars, or until edges are golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).

Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely. Cooling firms texture and makes them easier to slice (for bars).

Store cooled FitSnacks in an airtight container in the refrigerator for up to 5 days, or freeze individually wrapped for up to 2 months. Reheat gently in microwave 15–25 seconds or warm in oven at 300°F (150°C) for 5–8 minutes if frozen.