These muffins are delicious and they make great post-workout snack as well.
Peanut Butter Oatmeal Muffins
Start to finish: 20 to 25 minutes
Prep time: 5 to 10 minutes
Cook time: 15 minutes
Servings: 12 full-size or 24 mini muffins
- ⅓ cup natural peanut butter
- 2 ripe bananas, mashed
- ⅛ cup raw honey
- 1 teaspoon vanilla extract
- ⅛ cup unsweetened almond milk (if mixture seems too dry, add another tablespoon or so)
- 2 cups old fashioned rolled oats (not the quick cooking kind)
- ¼ cup chocolate chips
Preheat oven to 350 degrees F.
Mix peanut butter, bananas, honey, vanilla extract and almond milk in a bowl. Add the oats and chocolate chips and mix until just combined. Lightly oil a muffin tin and spoon batter into each cup. Bake in the oven for 15 minutes.
Muffins can be kept in the fridge for several days or frozen.
Use unsweetened applesauce instead of bananas. You can also use your favorite nut butter in place of peanut butter.