|sweet and healthy for an everyday snack|
For this version I used half peanut flour and half oatmeal which produced a heartier crumb. I also folded in some chocolate chips I had leftover from a cupcake recipe but you can mix in 1/2 to 1 cup of anything like walnuts, blueberries, or raisons.
|chocolate oat chunks surrounded by peanut butteriness|
Peanut Butter Oat Muffins
3 ripe bananans (brown ones)
1/4 cup peanut butter, melted
1/3 cup trivia or sugar
1/3 cup water or milk, omit if using regular sugar
1 egg white
1 teaspoon pure vanilla exrtact
3/4 cup peanut flour
3/4 cup rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chocolate chips, or mix in of choice
1. Preheat oven to 350 degrees and line a muffin tin.
2. In a medium bowl, mash the bananas and add next five ingredients blending well.
3. In a measuring cup, or another bowl, combine all the dry ingredients and stir to distribute.
4. Add the dry ingredients to the wet and mix until combined, you may need to add more water or milk. Fold in the chocolate chips.
5. Divide the batter evenly among the muffin tins and bake for 18-20 minutes.
I have made this many times with only two bananas and it has been completely successful. If using regular sugar, don't add any water/milk until the end. Besides adding sweetness, sugar also lends moisture to baked goods. Most sugar substitutes do not. I have yet to try these muffins with honey or maple syrup but I think these liquid sweeteners would be successful. Oat flour can also be substituted for the peanut flour. To make oat flour, put rolled oats in a food processor and pulse until flour consistency, measure the 3/4 cup from the oat flour not the rolled oats.