If there is one thing I hope everyone doing the Fresh Fit Kitchen Healthy Changes Challenge will learn, it is that you do not have to restrict everything to be healthy. Banishing the bloat, doesn’t have to mean not having treats in your life. It’s all about incorporating healthy sweets like these Peanut Butter Oat Banana Muffins. You can enjoy these for breakfast or as a dessert. They are healthy enough for both. Tasty enough to satisfy that sugar craving.
The peanut butter banana combo has been around for along time. It’s the perfect portable yummy treat. I use King Arthur White Whole Wheat flour in this recipe. I find this one to be light and airy. The texture of my baked good doesn’t suffer when I use it. These would be good with some extra peanut butter spread on or a bit of butter.
Everything in Moderation
The reason I don’t like plans that cut everything is that it’s unrealistic. Honey, oats, whole grains and even chocolate have a place in our diets. Balance will get you so much further than a life of eating the same thing over and over or being miserable. A life without chocolate is misery after all.
So make a batch of these muffins and grab one when you run out the door for breakfast or enjoy it as an after dinner treat. 🙂
If you make these please tag me on Instagram @FreshFitKitchen. I love to see your creations.
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Peanut Butter Oat Banana Muffins
Ingredients
- 3 whole Bananas overripe is best
- 1/4 cup coconut oil Melted and Cooled
- 1 large egg
- 1 tsp. vanilla
- 1/4 cup honey or maple syrup
- 1/3 cup Peanut Butter Natural without extra oil.
- 1/4 cup rolled oats
- 1 3/4 cup White Whole Wheat Flour I use King Arthur.
- 1/4 tsp. salt
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1/4 cup Almond Milk
- Chocolate Chips for garnish
- Extra Oats For Garnish
Instructions
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Preheat Oven to 350 Degrees. In a large bowl mash together the bananas, coconut oil, egg, vanilla and honey. Mix until smooth.
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Add in the peanut butter and work it into the mixture until incorporated.
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Next stir in the oats, flour, salt, baking soda and baking powder. Stir in the almond milk.
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Scoop the batter into 12 muffin cups. Top with 3 chocolate chips each (optional) and extra oats (Optional). Bake for 16-18 minutes until a toothpick inserted in the center comes out clean.
Recipe Notes
I have not tried these with gluten free flour. I specifically reference that I used King Arthur White Whole Wheat Flour as whole wheat flour brands can vary greatly.
I made these today and they are really good! I used all purpose gluten-free flour & coconut milk instead of almond milk & I added about 1/3 C dark chocolate chips. They turned out fine being gf! They are SUPER moist inside which I’m not sure if that’s how they’re supposed to be or if it’s from my bananas having been frozen…? Either way, they’re a great addition to my muffin choices!
Awesome! I am so happy to hear they worked gluten free! I figure the frozen bananas added a tiny bit of moisture. I also find some gluten free baking recipes to have more moisture than regular recipes. I am glad to hear you enjoyed them. Thank you for stopping by Audra!
These muffins are very filling and are great for breakfast. I used regular whole wheat flour instead of the white. The chocolate chips on top add a touch of sweetness. I will be making these again for sure!
Oh great! So happy you enjoyed them! 🙂
I can’t wait to try these!
Hey Judy! Thanks for stopping by the blog! I would love it if you tried them and reported back. I think you and your family will love them. 🙂