August 10, 2013 August 10, 2013/ Morgan
Hi yall! It’s been a little while, I know. I’ve been moving to a new home! And packing, unpacking, cleaning, cleaning more, rearranging, eating out, eat out even more, cooking boring meals, and well.. truthfully, I just have been enjoying my time away from the computer.
But I made these! And I had to share them.
I had some SUPER ripe bananas that needed to be used up this morning and figured that I had to make some muffins. But hey if i’m going there I might as well make something awesome. We’ve all had banana muffins. And we’ve probably all tried the peanut butter and banana combo (You haven’t?! Do it. On a sandwich. And grill it. OMG.) But throw it all in a muffin and add some oats then we are starting to go places…
I used to make peanut butter and banana sandwiches in those really cheap “grilled cheese makers” that were sandwich press type things but they split your sandwich diagonally. And then I would take a bite and the molten hot peanut butter and ooey gooey banana would burn my mouth (and face.) Good memories. Anyway..
And just for fun I added some crunchy coarse sugar on top. You don’t have to do that. But you just may want to. Maybe.
If you’re making them for a little girl like mine you will totally want to add some sparkly sugar on top. She’s a great helper these days.
Dang, she’s getting big.
- 1 & 1/2 cups whole wheat pastry flour
- 1 cup rolled old fashioned oatmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup ground flax
- 2 very ripe bananas, mashed
- 1 cup soy milk (or your favorite milk alternative)
- 1/2 cup natural peanut butter (we used crunchy!)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla or maple extract
- 2 Tablespoons coarse sugar, optional
Preheat oven to 375 degrees. Line a muffin pan with muffin liners.
In a large bowl mix together the whole wheat flour, oats, baking powder, salt and cinnamon.
In another bowl combine the mashed bananas, flax, sugar, vanilla and peanut butter. Then slowly add in the soy milk while mixing.
Add the wet mixture to the dry mixture and stir to combine *but do NOT over mix. Just make sure that all of the flour is combined into the wet mixture.
Divide between the muffin liners and sprinkle with coarse sugar if desired. Put the muffins into your oven on the middle rack. Cook for 18-24 minutes. Test them with a toothpick to check if they are done. (Insert a toothpick and if it comes out wet let it cook for a couple of minutes more, if it comes out mostly dry with a few crumbs then its perfect.)
Let cool for several minutes and then take one out and dig in!
August 10, 2013/ Morgan/