Same problem: too many ripe bananas 🍌… but here is a new recipe to try! These muffins are delicious and even on the healthier side with no added sugar! They are a prefect breakfast (or pre-breakfast as I did this morning because I woke up starving and needed something asap😆), snack or dessert! Check out the recipe below!
Side note/kitchen find I use silicone cupcake molds and I am very obsessed! They are so easy to use and clean! Muffins and cupcakes keep they’re shape after removal and you do not have to waste and buy the paper molds everytime you bake muffins or cupcakes.
- 2-3 overripe bananas, mashed (1 cup)
- 1/2 cup peanut butter, creamy or crunchy
- 2 eggs
- 2 tbsp. honey
- 2/3 cup almond milk
- 1 tsp. vanilla
- 2 cups rolled oats
- 1 tsp. baking powder
- 1tsp. cinnamon
- 1/4 tsp. salt
- Chocolate chips (again who measures this😂)
- Preheat oven to 350
- Line and grease muffin tin
- Mix the bananas, peanut butter, eggs, honey, almond milk and vanilla in a medium bowl until smooth.
- Stir in the oats, baking powder, cinnamon and salt until well combined.
- Mix in chocolate chips.
- Evenly distribute batter in the muffin tins.
- Add more chocolate chip to each muffin if needed.
- Bake about 20-25 minutes.
- Let cool and enjoy!
I use unsweetened almond milk, but whatever milk you have on hand will work1 These muffins stay very moist. I prefer to eat them warm, basically when they come out of the oven! I do store them in the refrigerator and reheat in the microwave or toaster oven before eating!
If you like peanut butter and bananas I definitely recommend trying this recipe! Again you can try different kinds of chips and creamy or crunchy peanut butter. If you have a favorite banana recipe please share!
Live to Eat,