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!
*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