ESBS: Banana Peanut Butter Oatmeal Muffins
PIN IT!…with strawberries!
I know, they should be called “everything but the kitchen sink” muffins. I’ll admit, things got a little crazy in the kitchen and I couldn’t stop adding ingredients. But the end result was totally worth it. Imagine a bowl of oatmeal paired with a peanut butter and banana sandwich with a few fresh strawberries as garnish.
Now that I re-read that, it’s kind of hard to imagine. So just imagine one of the best muffins you’ve had. That should be easier, right? 🙂
These are as healthy as they are delicious with 8 grams of protein and 5 grams of fiber. I made these for breakfast but ended up eating them for lunch and dessert too. I have a problem with portion control when my food is portable. I don’t know why, I just can’t control how many I eat. This is also why I can’t make these, these OR these anymore. This is why I should probably veer away from cookies, muffins and cupcakes and bake more giant cakes and pies. Those are harder to over eat. (ha, who am I kidding?)
I guess this is why man invented treadmills, right?
Banana Peanut Butter Oatmeal Muffins (with strawberries!)
What You’ll Need:
- 1 cup all-purpose flour
- 3/4 cup quick cooking oats
- 1/3 cup packed brown sugar
- 1 tablespoon baking powder
- 1 cup low fat milk
- 1/2 cup low fat peanut butter
- 1/2 cup mashed ripe banana
- 1 egg, beaten
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped fresh strawberries
How to Make Them:
- Preheat oven to 375 degrees and grease 12 muffin cups or line with paper muffin liners.
- Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder.
- In another bowl, whisk together milk, peanut butter, banana, egg, oil, and vanilla. Once mixed, add in mashed banana.
- Add wet mixture to the dry mixture, stir well, but careful not to over mix.
- Pour mixture into muffin pans, fill cups about 3/4.
- Bake for 22 minutes, or until a toothpick comes out dry. Serve with some fresh strawberries and enjoy!
The key to the best tasting muffins is to use the freshest and most natural ingridients, including fresh strawberries and organic peanut butter. These are fabulous summer muffins for those hot mornings when you really don’t feel like cooking and can’t stomach another bowl of cereal. (We all have them, I know I’m not the only one!)
Nutritional information per muffin: 226 calories, 8 grams of fat, 25 grams of carbohydrates, 8 grams of protein and 6 grams of fiber.
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