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Peanut Butter, Chocolate, And Banana Muffins

A healthy way to enjoy muffins without the extra calories

Prep
Cook
Serves 8people
Ingredients
1/2
cup (~1 medium) very ripe banana OR applesauce
1/2
cup creamy peanut butter
2
tbsp agave nectar or honey
1
tsp vanilla extract
2
tbsp brown sugar, lightly packed
1
large egg
1/4
tsp salt
1/2
tsp baking soda
1/4
tsp baking powder
1/3
cup (1 tbsp) powdered oats (regular old fashioned oats that have been blended)
1/3
cup old fashioned oats
1/3
cup dark chocolate chips
Directions
1.
Preheat the oven to 350 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 the oat powder, 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 350 degrees for 15-18 minutes.
12.
I find that 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.

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