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Peanut Butter Banana Oat Muffins

I actually posted this recipe a very long time ago (if you want to see how far my picture taking skills have come, check it out here!).   Also I find it funny that I said my old version was healthy, although it was probably close to the “healthiest” thing I was making back then!  Anyway, I had a craving for them and in an effort to “clean” to them up, I revamped the recipe, but only slightly.

I replaced the brown sugar with coconut sugar and used natural peanut butter (the ‘no need to stir’ kind).  The only other thing I would have kept, if I had any on hand, would have been wheat germ.  If you have some, add about a 1/4 of a cup, it certainly won’t hurt and it will add iron, calcium and lots of vitamins.

Coconut sugar is not that sweet, I use it all the time as a replacement to white and brown sugar, but let’s face it, it’s not the same taste AT ALL.  I think between the banana, peanut butter and vanilla, these were sweet enough for me, but you could always do 1/4 cup coconut sugar and 1/4 cup brown sugar to sweetened it up slightly.  Although, if you are like me, who is trying to cut out refined sugars all together, I think you’ll be fine without it!

Yields 12 muffins

Peanut Butter Banana Oat Muffins

3 cups old fashioned oats

1/2 cup coconut sugar

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons vanilla extract

1 cup milk

2 eggs, beaten

2 bananas, mashed

1 cup natural peanut butter

1/2 cup dark chocolate chips (optional)

Preheat the oven to 350 degrees and spray a 12-cup muffin pan with non-stick cooking spray.  In a large bowl, combine the oats, coconut sugar, baking powder and salt.  Add the vanilla, milk and eggs.  Stir until everything is combined.  Add the banana, peanut butter and dark chocolate chips (if using).  Using an ice cream scoop, fill each of the muffin cups about 3/4 of the way full. Bake for about 25 minutes until golden on top.

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