Mini Samoas Baked Oatmeal Muffins

We hope you’ve been enjoying all of our healthy twists on the classic girl scout cookies this week! If you couldn’t tell already, we LOVE samoas. These mini muffins are so delicious, simple, and easy to make. Plus, if you make them the night before they are an easy grab-and-go breakfast in the morning.

Samoas Mini Muffins

Makes 24 mini muffins

For the muffins:

1 cup cooked oatmeal (1 cup is pre-cooked measure)
1/4 cup oat flour
3 egg whites
1 scoop protein powder (we used Trutein Cinnabun)
5-6 packets of stevia
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

For the coconut topping:

1/4 cup coconut milk
3/4 tsp corn starch
2 packets stevia
1 tsp maple extract
1/4 cup unsweetened coconut

For the chocolate drizzle:

1 tbs unsweetened cocoa powder
1 packet stevia
1 tbs water

Preheat oven to 350 degrees and spray a mini muffin pan with nonstick spray. Lightly beat egg whites, then add all wet ingredients and mix well. Slowly add your dry ingredients and mix until combined thouroughly. Pour batter into prepared pan and bake for 15-20 minutes or until golden brown. Remove from oven and let cool.

For the coconut topping, place all ingredients except the coconut in a small saucepan and heat over medium heat until thick “caramel” forms. Remove from heat and add your coconut. Top each mini muffin with coconut mixture. Then in a small bowl combine ingredients for your chocolate drizzle (you may need more or less water here). Drizzle over each muffin. Best kept in the refrigerator.