Breakfast Muffins #2

1 1/2 C oats blended to flour
3 ripe bananas
1 1/3 C Peanut Butter
3 tsp Vanilla
1 TBSP flax seed
1 TBSP Chia Seeds resting in 3 TBSP water to get jelly
1TBSP hemp seeds
1 tsp salt
1 1/2 tsp Baking Soda
1 tsp Baking Powder
1/4 C cocoa powder
1/4 C plain Whey Protien
3 packets of truvia
1C Carob chips

bake at 350 for 15-18  its hard to tell when they born so watch closely

Breakfast Muffins

In our quest to leave cold cereal behind we are trying new things... as well as my daughters avoiding sugar (but especially artificial sweeteners)

Breakfast muffins

{SKINNY} PEANUT BUTTER, CHOCOLATE, AND BANANA MUFFINS

Modified from chelsea's version

Serves: 7-8

INGREDIENTS

• 1/2 cup (~1 medium) very ripe banana OR applesauce
• 1/2 cup creamy peanut butter
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 large egg
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2/3 cup + 1 tablespoon powdered oats (regular old fashioned oats that have been blended) 
• (**we blend a 9 grain mix)
• 1/3 cup carob chips

**that picture is not from my modified recipe, **

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Spray the 7-8 cavities with nonstick spray and fill the other ones halfway up with water (ensures even baking).
2. we use muffin liners. not sure I could make these regularly if I had to wash my muffin pan every week.  ;) 
3. Remove the banana peel and mash well using a fork. Measure the banana after it has been well mashed.
4. In a large bowl, using hand mixers, cream together the mashed up banana, peanut butter (do not warm up), honey, & vanilla extract.
5. Beat until completely combined. Beat in the egg.
6. Beat in the salt, baking soda, baking powder, and oat flour.
7. To make the oat powder, take oats and pulse them in a blender or food processor until they are in a flour-like consistency. Make sure to measure the oat flour AFTER blending and not before or the amounts will be off.
8. Beat just until combined.
9. Stir in the carob chips.
10. Using a cookie scoop, scoop two full scoops of the dough into each muffin cavity. If you want larger muffins only fill 7 of the cavities. If you'd rather have more muffins fill up 8.
11. Bake at 350 degrees for 15-18 minutes.
12. I find that slightly under-baking these muffins makes them taste way more moist and light. If you don't like that though, bake them a little longer, just watch them carefully so they don't burn.
13. I also add in other things depending on the day...  chia seeds, flax, hemp, etc to add a mit more nutrition.