Whole Wheat Banana Peanut Oat Muffins

Whole Wheat Banana Peanut Butter Oat Muffins My Body My Kitchen

Welcome the latest addition to the MBMK muffin family. I’m a huge fan of peanut butter and I love incorporating it into various recipes.

Whole Wheat Banana Peanut Butter Oat Muffins My Body My Kitchen

These muffins are a convenient way to add protein and fiber to a quick breakfast. They have up to 6g of fiber and 10g protein per serving.

Try this recipe and let me know what you think.

Prep Time: 5 mins . Cook Time: 15 – 18 mins . Servings: 9 to 12

Dry Ingredients
2 Cups Whole Wheat Flour
1/2 Cup Rolled Oats
1 Tsp Ground Cinnamon
1 Tsp Baking Powder
1 Tsp Baking Soda

Wet Ingredients
3 Very Ripe Bananas, mashed
2 Eggs
1/2 Cup Creamy Peanut Butter
1 1/2 Cup Water
1/3 Cup Olive Oil
1/4 Cup Sugar
1 Tsp Vanilla Extract

1. Preheat oven to 400 F.
2. Into a large bowl sift the flour, cinnamon, baking powder and baking soda. Set aside about 1 tablespoon of oats and add the remainder to the bowl.

3. In another bowl combine the wet ingredients. Using a hand mixer, whisk or fork, mix the wet ingredients until a bit smooth.

4. Pour the wet ingredients into the bowl of dry ingredients. Fold until the batter is mixed well. Do not over mix.

5. Distribute batter equally into 9 to 10 jumbo muffin tins or 12 to 15 standard muffin tins lined with cupcake liners or lightly greased. Top with the tablespoon of oats.

6. Optional but recommended: Let the batter rest for 10 to 15 minutes before baking.

7. Bake for 15 to 18 minutes until the tester comes out clean.

Nutrition per jumbo muffin: 357 Cals, 17g Fat, 40g Carbs, 6g Fiber, 10g Protein

Nutrition per standard muffin: 267 Cals, 13g Fat, 30g Carbs, 5g Fiber, 7g Protein

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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