A simple muffin recipe that’s low in added sugar and high in fiber and flavor, making it the perfect snack on a busy day!
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:
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 😉 I store mine in the fridge in a tupperware container.