These muffins. I am obsessed. I am not exaggerating when I say I’ve eaten at least one of these Peanut Butter Banana Oat Muffins every single day for the past month or so.
If you’ve been paying attention to my Sunday food prep, you may have noticed these little guys making repeat appearances. I’ve been making a batch of them every weekend and tweaking the recipe a little bit each time with the goal of reducing the amount of added sugar without losing flavor.
Since pregnancy has made breakfast a little bit of a challenge, i’ve been sticking to cereal and milk when I first wake up…but mid-morning I tend to get hungry so I’ve been eating a muffin for my snack, along with lots of water!
I’ve finally adjusted the recipe enough and gotten it to a point where I’m super happy with the ingredients so I’m ready to share with you guys!
Here’s the recipe:
- ½ cup mashed bananas (approximately 2 medium)
- 4 Tablespoons butter, melted
- ¼ cup plain yogurt
- ½ cup peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 2 Tablespoons brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup white whole wheat flour
- ¾ cup rolled oats
- ½ cup chocoalte chips
- Preheat oven to 350 degrees F.
- Combine bananas, butter, yogurt, peanut butter, egg, vanilla and sugar in a large bowl and mix well.
- Add dry ingredients and stir until just combined.
- Stir in chocolate chips.
- Scoop into muffin liners and bake for 25-30 minutes or until toothpick inserted into center comes out clean.
Like I mentioned in the notes above, I made these several times, reducing the amount of sugar from 1/4 cup to 2 Tablespoons and increasing the peanut butter from 1/4 cup to 1/2 cup. If you like your muffins sweeter, feel free to add a couple extra Tbsp of sugar.
Also, if you want to leave out the chocolate chips, feel free…although I’ll probably call you crazy