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
- 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).
- we use muffin liners. not sure I could make these regularly if I had to wash my muffin pan every week. ;)
- Remove the banana peel and mash well using a fork. Measure the banana after it has been well mashed.
- In a large bowl, using hand mixers, cream together the mashed up banana, peanut butter (do not warm up), honey, & vanilla extract.
- Beat until completely combined. Beat in the egg.
- Beat in the salt, baking soda, baking powder, and oat flour.
- 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.
- Beat just until combined.
- Stir in the carob chips.
- 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.
- Bake at 350 degrees for 15-18 minutes.
- 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.
- I also add in other things depending on the day... chia seeds, flax, hemp, etc to add a mit more nutrition.
