Peanut Butter & Banana Muffins SKINNY STYLE

I can't tell you how much I love Pinterest for recipe ideas! And turning your favorite dishes into healthy. I have to show up with an idea of what I want or I can be lost on there for hours; thinking of what I want to make next week!!!!

What you need:

-1/2 cup (~1 medium) very ripe banana

-1/2 cup all natural peanut butter

-2 tablespoons agave nectar or honey

-1 teaspoon vanilla extract

-2 tablespoons brown sugar, lightly packed*

-1 large egg

-1/4 teaspoon salt

-1/2 teaspoon baking soda

-1/4 teaspoon baking powder

-1/3 cup + 1 tablespoon oat flour (regular oats that have been blended or processed)

-1/3 cup old fashioned oats**

-1/3 cup dark chocolate chips

 

How to make:

 

1. Preheat the oven to 425 degrees F. Spray the 7-8 cavities with nonstick spray and fill the other ones halfway up with water (ensures even baking).
2. Do not use muffin liners.
3. Remove the banana peel and mash well using a fork. Measure the banana after it has been well mashed.
4. In a large bowl, using hand mixers, cream together the mashed up banana, peanut butter (do not warm up), agave or honey, vanilla extract, and brown sugar.
5. Beat until completely combined. Beat in the egg.
6. Beat in the salt, baking soda, baking powder, and oat flour.
7. To make oat flour, take oats and pulse them in a blender or food processor until they are in a flour like consistency. Make sure to measure the oat flour AFTER blending and not before or the amounts will be off.
8. Beat just until combined.
9. Stir in the old-fashioned oats and the dark chocolate chips.
10. Using a cookie scoop, scoop two full scoops of the dough into each muffin cavity. If you want larger muffins only fill 7 of the cavities. If you'd rather have more muffins fill up 8.
11. Bake at 425 degrees for 4 minutes. Reduce the heat to 350 degrees and bake for another 6-7 minutes.
12.  Slightly under-baking these muffins makes them taste way more moist and light. If you don't like that though, bake them a little longer, just watch them carefully so they don't burn.

*If you want your muffins sweeter, increase brown sugar by 1-2 tablespoons. **Make sure oats are certified gluten-free to have a gluten-free muffin.