Banana Peanut Butter Oatmeal Muffins |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Breakfast in a sweet bite with lots of good and good for you. Ingredients:
-------- the muffins |
1 cup all purpose flour |
1/2 cup milled flax meal |
1 cup quick-cooking oatmeal |
1 tsp baking powder |
1/2 tsp baking soda |
1/2 tsp salt |
1/2 tsp cardamom |
1/2 tsp nutmeg |
1/2 tsp cinnamon |
2 tbsp vegetable oil |
1 tsp vanilla extract |
3/4 cup brown sugar |
2 large eggs |
1 cup mashed banana (about 2 med.) |
6 tbsp peanut butter (pref. creamy) |
1/2 cup greek yogurt |
1/2 cup milk |
-------- the topping |
1/4 cup peanuts chopped |
1/4 cup sugar |
1 tsp cinnamon |
Directions:
1. Preheat oven to 375F. Lightly grease a 12-cup muffin tin or use muffin cups.
2. In a large bowl, sift together flour, flax meal, oatmeal, baking powder, baking soda and salt.
3. In a medium bowl, whisk together vegetable oil, vanilla extract, brown sugar, eggs, Greek yogurt and milk until very smooth, making sure all egg has been well-incorporated.
4. Mash banana and peanut butter together. It doesn't matter if there are some lumps of banana left.
5. Make a well in the flour and pour in the egg mixture a little at a time while mixing in the flour from the sides. Keep mixing until no streaks of flour remain.
6. fold in the peanut butter and banana mash
7. Divide batter evenly into prepared muffin tin, filling each just about up to the top.
8. Mix up the chopped peanuts, sugar and cinnamon and sprinkle on top of each muffin.
9. Bake for 20 - 25 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
10. Remove muffins from tin and cool on a wire rack.
11. Makes 16 muffins actually I made 12 muffins and one mini-loaf.
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