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You are here: Home / Breakfast / Banana Peanut Butter Oatmeal Muffins

Banana Peanut Butter Oatmeal Muffins

February 13, 2014 By Spices in My DNA 3 Comments

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IMG_0460Bananas and peanut butter are one of the best combinations ever.

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)
-1 egg
-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.

Enjoy for a quick breakfast on the go. These taste fantastic and don’t have any butter or oil!
IMG_0461

 

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Filed Under: Breakfast, Snacks

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Reader Interactions

Comments

  1. Carol

    February 13, 2014 at 10:59 pm

    Yay! I am so excited to see you have launched your blog. Since I am recently on a no-saturated fat diet now, and I can see from this muffin recipe that these will be healthy recipes on your blog, I will be following you for sure. I will hopefully try these muffins soon!

    Reply
  2. julie neaman

    February 13, 2014 at 11:40 pm

    Molly,
    Congratulations on your blog! It is really great. I couldn’t stop reading. I read every word of the entire blog just now. Can’t wait to try the chick pea recipe. Annaliese is vegetarian and I’m always looking for protein rich snacks. Thank you!

    Reply
  3. Bernadette KREBS

    February 16, 2014 at 9:02 pm

    Molly,

    Congrats on your blog. I am loving every recipe and excited about trying most of these myself and sharing with friends. Very professionally done! All receipes are healthy and fun.

    Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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