BANANA OAT MUFFINS WITH CHOCOLATE + PEANUT BUTTER
Do you ever stop and consider all the bananas you've thrown away in your lifetime? Pretty sad to think about, right? You took all that time in the grocery store, judging all the too-green and too-bruised nanas, hand-picking the ones that were just right. Only for them to go bad after you decide that Cheerios are a better breakfast option. It's time to change the way you banana.
We buy a TON of bananas from week to week — J likes them for breakfast, I put them in my morning smoothie. But sometimes we both pick up extra bananas on the way home from work without checking to see if we have any left at home. And that usually means EXTRA BANANAS.
So before yours go bad (literally, RIGHT before), make these muffins! You probably have peanut butter, chocolate chips, and oats hanging around. And if you don't? Picking up those ingredients costs less than $6.
You don't even need a mixer to make these — you'll mash the bananas with a fork, and can actually use that fork or a spatula to mix the rest of the batter. How easy is that!? These muffins are simple to make, super duper soft, and will wow your family/coworkers/neighbors.
2 mashed bananas (super-ripe)
4 tbsp butter, melted (or 3 tbsp coconut or olive oil)
1/4 cup plain greek yogurt
1/2 cup creamy natural peanut butter
1 tsp pure vanilla extract
2 tbsp brown sugar
1 tsp cinnamon
1/2 tsp each baking powder and baking soda
3/4 cup flour (i used whole wheat but you can use almond or plain white)
3/4 cup rolled oats
1/2 cup chocolate chips
1. preheat oven to 350ºF.
2. combine bananas, butter, yogurt, peanut butter, egg, vanilla, and sugar. mix well.
3. combine dry ingredients and stir until combined.
4. scoop into muffin liners and bake 25 minutes (less if using a dark pan — think 22 min).
5. optional: add a sprinkle of raw turbinado sugar for the last 2 min of baking!