Moist muffins with peanut butter, banana, and oats—ideal for breakfast, snacks, or on-the-go.
# Components:
→ Wet Ingredients
01 - 2 medium ripe bananas, mashed
02 - 2 large eggs
03 - 1/2 cup creamy peanut butter
04 - 1/3 cup honey or maple syrup
05 - 1/4 cup unsweetened applesauce
06 - 1/3 cup milk (dairy or non-dairy)
07 - 1 teaspoon vanilla extract
→ Dry Ingredients
08 - 1 1/2 cups rolled oats
09 - 1 cup whole wheat flour
10 - 1 1/2 teaspoons baking powder
11 - 1/2 teaspoon baking soda
12 - 1/4 teaspoon salt
13 - 1/2 teaspoon ground cinnamon (optional)
→ Add-ins (optional)
14 - 1/3 cup mini chocolate chips or chopped nuts
# Method:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
02 - In a large mixing bowl, whisk together mashed bananas, eggs, peanut butter, honey or maple syrup, applesauce, milk, and vanilla extract until thoroughly combined.
03 - In a separate bowl, blend rolled oats, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon if using.
04 - Add dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing to maintain tenderness.
05 - Fold in mini chocolate chips or chopped nuts, if desired, for additional texture.
06 - Divide batter evenly among prepared muffin cups, filling each cavity about three-quarters full.
07 - Place muffin tin in the center rack of the oven. Bake for 18 to 22 minutes, or until a toothpick inserted in a muffin’s center emerges clean.
08 - Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
