A lot of times I’ll just spread peanut butter on a banana and eat it..or toast a piece of bread and slather it with peanut butter and sliced bananas..or I will put sliced bananas, peanut butter, honey, and cinnamon on top of my oatmeal..
Basically I will eat anything with banana and peanut butter together because it’s a match made in heaven.
So I decided to make a healthier muffin with no butter or oil and I added a lot of oats and flax seed meal and subbed half of the flour for whole wheat.
And then I sprinkled them with cinnamon sugar….
These muffins were adapted from this recipe.
Yield: 12-15 muffins
Prep time: 20 min.
Bake time: 15-18 min.
-3/4 c. all purpose flour
-1/2 c. whole wheat flour
-1 c. old fashioned oats (not the instant kind)
-1 1/2 T. flax seed meal
-1 tsp. salt
-1 tsp. cinnamon
-1 tsp. baking soda
-1 tsp. baking powder
-1/2 c. peanut butter
-2 overripe bananas, smashed (about 1 c.)(You don’t want them too ripe..a few brown speckles is perfect)
-2/3 c. packed light brown sugar
-2 tsp. vanilla extract
-3/4 c. unsweetened vanilla almond milk
-1/2 c. 2% or whole milk
(If you want to use one milk instead of buying both, go ahead..it won’t make much of a difference)
-cinnamon sugar for dusting (2 T. sugar, 1 tsp. cinnamon)
Preheat oven to 375℉
In a large bowl, mix the dry ingredients (both flours, oats, flax seed meal, salt, cinnamon, baking soda, and baking powder), and set aside. In another large bowl, smash the bananas and beat in the peanut butter and egg till well combined. Next,add the brown sugar, vanilla and both milks and stir until well combined.
Add the mixed dry ingredients to the wet ingredients and stir until just combined. It is fine if the batter is a little watery, it is supposed to be.
Fill prepared muffin cups with batter and bake for 15-18 minutes until toothpick comes out clean. Cool for 3-4 minutes, then dip in the cinnamon sugar, or sprinkle it on top.