Peanut Butter Banana Oatmeal Muffins
Great way to use bananas that have gone soft and spotty. These moist treats are under 200 calories a piece and can double as a quick breakfast with a cup of coffee. They are also low in fat and sugar, and have a decent amount of protein. Use or freeze within two days.
1 cup quick cooking oats
1 cup soy milk or regular milk
2 medium bananas, very soft
1/4 cup peanut butter
1/4 cup coarsely chopped walnuts
2 eggs
2 tbsp vegetable oil
1 cup unbleached all-purpose flour
1 tbsp baking powder
1 tsp salt
1/4 cup sugar
1 tsp ground cinnamon
1 tsp ground cardamom (optional)
1. Add the oats to the milk. Let soak for 10 minutes.
2. Meanwhile, mash the bananas and mix with peanut butter
3. Lightly beat the eggs, and add them to the banana mixture.
4. Add the oats and the oil and stir thoroughly.
5. Combine the flour, sugar, baking powder, salt, spices and walnuts. .
6. Add dry ingredients to the wet ingredients to form a lumpy batter.
7. Spoon into prepared muffin tins, filling 3/4 full.
8. Bake at 375 for 20 minutes, Cool on a rack. Use or freeze within 2 days
Servings: 12
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Oven Temperature: 375°F
Nutrition Facts
Serving size: 1/12 of a recipe (3.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Recipe Type: Bread, Breakfast, Breakfast Foods, Cakes, Pastries, and Desserts
