To keep up with my posting schedule of twice a month, I have a whole bunch of things coming that I’m excited about. Since they are in the works (I occasionally post sneak peaks and ideas on my Instagram), I figured I’d share a new recipe. This one is quick, easy, and homemade. It’s also an easy way to use those bananas that are sitting in the kitchen getting brown and the peanut butter sitting in the pantry.
Pete had whipped up some homemade peanut butter earlier in the week and then very discretely (not really discrete at all) showed me a recipe that would incorporate the peanut butter. We also had all of the other ingredients on hand so I figured why not?
Let’s get started.
Peanut Butter Banana Oatmeal Muffins |
First things first, preheat the oven to 375 degrees.
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup of chocolate chips (or more if desired)
- salt, to taste
Put all dry ingredients into a bowl and set aside. I mixed my chocolate chips in just as I was finishing up combining the wet and dry ingredients, it’s beneficial to keep them in a separate bowl.
- 2 bananas, medium
- ½ cup peanut butter
- ¼ cup honey
- ½ cup greek yogurt
- ¼ cup almond milk
- 1 egg
- 1 teaspoon vanilla extract
Smush the bananas down and mix all the wet ingredients together. Once they are mixed together, combine them with your dry ingredients and mix.
Next step is to get them into the muffin tin. Once they are in the muffin tin and ready to go, place them in the oven and bake them for 15-18 minutes.
Once baked, let them cool and then enjoy!
*Note: This recipe makes 12 muffins.
I also cannot take full credit for this recipe, the original recipe is inspired by Tasty. Definitely check them out, Pete and I have found all kinds of recipes on there that are quick, easy, and delicious!