These have a great texture, 6 grams of protein and are right at less than 200 cals each. They also satisfy my sweet tooth after a savory meal.
Yeilds 12 muffins
2 ripe bananas (approx. 1 cup mashed)
2 and 1/4 cup rolled oats
1/2 cup pure maple syrup*
1/2 cup creamy peanut butter**
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened vanilla almond milk
1/2 cup dark chocolate chips
Start by preheating the oven to 375°F then grease a muffin tin or line with silicone liners and set aside.
Combine all of the ingredients (adding wet ingredients first, except chocolate chips) in a blender and blend for about 30 seconds, or until a smooth batter forms. Alternately, use an immersion blender. Add the chocolate chips to the blender and gently stir together by hand. *If the batter is warm from blending, allow it to cool first or the chocolate chips will melt.
Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Place them in the oven and cook for 20 minutes, or until light golden brown. Cooking time may vary depending on your oven. Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days. We store ours in the fridge for up to 7 days.
*You can probably substitute honey but you might want to use a little less (like 1/3 cup) since it tends to be sweeter than maple syrup.
**I use organic creamy peanut butter for this recipe which is all natural but doesn’t require stirring. I would recommend using something similar since using a very runny or oily natural peanut butter may alter the texture.
You could also substitute almond butter or sunflower butter if desired. If you use sunflower butter, please note that it will turn the muffins green.