You need to make these muffins. Right now. That is if you happen to have four brown bananas on hand… it’s funny because once I realize we have bananas that are going to go bad soon I use it as an excuse to make some kind of banana bread or muffins. Typically I make a healthier version of chocolate chip banana bread (very similar to this recipe) but in an effort to keep it a little cleaner I omitted the chocolate chips and added some oats and peanut butter instead. And they turned out pretty awesome.

I really wish I liked almond butter as much as I like peanut butter.. I think it’s lower in fat. I definitely eat it and enjoy it in a smoothie pretty often but nothing beats peanut butter. Even though these muffins are baked with peanut butter, I enjoyed them with a little extra peanut butter slathered on once I took them out of the oven and they were still warm.  SO good. I feel really bad for anyone with a peanut allergy. And if that’s you, sub this recipe for almond butter or another nut butter and it will work just fine! I’m also a huge fan of the banana peanut butter combination. It was always my go-to sandwich as a kid and even as I got older I’d just add on some honey and cinnamon just to make it feel more like an ‘adult’ sandwich.. even though it will still a good ol’ peanut butter and banana sandwich at the end of the day.

Cash really likes peanut butter too…

So technically I’m supposed to share our Savannah trip with you in this post. And I know you are just DYING to know about it (that was a joke). But I decided I’m going to wait until later this week when I share another recipe to talk all about it and share the pictures. Hopefully you can wait until then. But for now I will say that we did eat lots of great food and had a spectacular time. I told you my goal was to take pictures of the food we ate on the culinary tour but that I wasn’t making any promises because I’d probably be completely consumed in the moment. And I was right.. for the most part. I think I probably took a few pictures of the food? But not very many.. woops. I did however take lots of pictures of the beautiful scenery. Savannah is so gorgeous and I couldn’t get over all of the spanish moss! 80% of the pictures I took were of spanish moss, I’m pretty certain. 

I’m working on coming up with a good Superbowl appetizer recipe to share with you later this week. I’m thinking either buffalo chicken meatballs or loaded sweet potato bites.. or maybe both! So stay tuned for that later this week and I’ll also share pictures of Savannah 🙂

Clean Peanut Butter Banana Oat Muffins

2017-01-31 19:48:21

Yields 12

Healthy banana peanut butter muffins made with coconut flour

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Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Ingredients

1. 4 very ripe (brown spots) bananas, mashed
2. 4 eggs
3. 1/2 cup creamy natural peanut butter
4. 1/4 cup coconut flour
5. 1 tablespoon pure maple syrup
6. 1 teaspoon vanilla extract
7. 1/2 cup rolled oats
8. 1 teaspoon baking soda
9. 1 teaspoon baking powder
10. 1 teaspoon cinnamon
11. pinch of salt

Instructions

1. Preheat oven to 350 degrees.
2. Mash bananas and mix with all other ingredients.
3. Pour batter equally into a greased or lined muffin pan.
4. Bake for 30-35 minutes or until toothpick comes out clean.
5. Let cool for another 5-10 minutes and enjoy!

By Amanda Rodriguez

https://www.afitkitchen.com/