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Monday, February 4, 2013

Peanut Butter Banana Muffins



My boys love muffins (I know, I’ve said it a million times before!)

On days that I make muffins, my younger son in particular wants nothing to do with any other food.  He wants muffins for breakfast, snacks, and lunch!

Since he’s such a muffin fanatic, I like the muffins I like to make a huge batch (I freeze most of them) and I want them to pack a big nutritional punch.

These muffins in particular boast whole wheat flour, flax, and oats, while being very low on sugars and oil. 

With a muffin this healthy, I don’t really mind if my little guy’s diet consists mostly of muffins every once in a while!


Recipe Notes:
*If you don’t have any quick oats on hand, simply pulse the same amount of Old Fashioned Oats in a food processor a couple times to break them up a bit.
*I freeze the bulk of the muffins in large zipper bags.  Then, I can take out a few at a time, microwave them for 30 seconds and have “like fresh” muffins anytime


Peanut Butter Banana Muffins
Adapted from All Recipes

1 cup all purpose flour
1 cup whole wheat flour
1 ½ cups quick oats (see note)
2 heaping tablespoons ground flax seed (optional)
2/3 cup brown sugar, packed
2 tbsp baking powder
2 cups lowfat milk
1 cup smooth peanut butter
1 ¼ cups mashed banana (about 3 medium over ripe bananas)
2 eggs, beaten
¼ cup canola oil
1 tbsp vanilla extract 
1 cup semi sweet chocolate chips


Preheat the oven to 375 and line muffin tins with paper liners.

In a large bowl, whisk together the flours, oats, flax, brown sugar, and baking powder.  Set aside.

In a separate bowl, stir together the mashed bananas and peanut butter until completely combined.

Next, add the milk, eggs, oil, and vanilla to the banana mixture and whisk to combine.

Add the liquid ingredients to the dry ingredients and stir until just combined.  Gently fold in the chocolate chips.

Fill the prepared muffin tins ¾ full and bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly browned.

Makes 30 muffins



9 comments:

  1. I love how healthy these are! AND they look delicious

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  2. Two of my favorite things! These sound absolutely delicious, thanks for sharing :)

    Sincerely,
    Happy Valley Chow

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  3. Saw your post over at Buns in My Oven and knew I needed this recipe! Pleasantly surprised by the healthy twist, too! Absolutely cannot wait to make these!

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  4. Ooo, these look lovely and delicious Amy! Perfect for a lazy weekend morning!

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  5. oooh - I think I need to make these! thanks for linking up to Friday Food Frenzy!

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  6. I found you from Diana Rambles Party! I'm your newest follower via GFC. I host Fluster Creative Muster Party on Wednesdays and I would love it if you would come by and party with us. Hope to see you there!

    Hugs, Smiles, and Blessings,

    Robin
    Fluster Buster

    ReplyDelete
  7. I have seriously got to start making muffins more often! These are gorgeous!

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  8. we love this recipe. great for on the go breakfast or post-work out. I did need the nutritional information so entered the recipe over at spark recipes. I did include the info that it came from you with the link etc. If you are not ok with that let me know and I will delete it. In the meantime here is the info if anyone else needs it

    http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2890046&ff=1#ratings

    ReplyDelete

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