Whole Wheat Peanut Butter Banana Oatmeal Muffins

5 01 2014

I’m always on the hunt for quick breakfast options I can pack on-the-go….but they have to be healthy. Which means 9.5 times out of ten, I’m having to cook something. That’s why I love muffins. Even though I know I still have to cook something, at least with muffins I can make them over the weekend and grab-n-go during the week.

These PB banana oatmeal muffins are made with simple, whole ingredients that I normally eat for breakfast anyways (my go-to is oatmeal made with old fashioned oats and bananas)…and better yet, you don’t need butter or oil!

Whole Wheat Peanut Butter Banana Oatmeal Muffins

Whole Wheat Peanut Butter Banana Oatmeal Muffins

The following makes 12 muffins (adapted from Delicious in a DASH):

Dry Ingredients:

  • 1 and 1/4 cups whole wheat flour
  • 3/4 cup of old fashioned oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 heaping teaspoon cinnamon

Wet Ingredients:

  • 1/3 cup peanut butter (I used Smucker’s natural PB)
  • 2 medium overripe bananas
  • 1 large egg
  • 2/3 cup dark brown sugar, packed
  • 1 heaping teaspoon of vanilla extract
  • 1 and 1/4 cups milk (I used unsweetened vanilla almond milk, but use what you have)

Preheat oven to 375.

In a large bowl, mix the dry ingredients and set aside.

In another large bowl, smash the bananas and beat in the peanut butter and egg till well combined. Then add brown sugar, vanilla and milk and stir until blended.

Add the mixed dry ingredients to the bowl containing the wet ingredients and stir. It’s ok if the batter is a little thin and/or lumpy.

Fill prepared muffin cups (sprayed with non-stick spray) with batter and bake for 15-18 minutes until toothpick comes out clean.

Allow muffins to cool for a few minutes, then top with a little brown sugar if desired.

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