This recipe started from Annies-Eats’ Blog and I added a little healthy boost by adding flax seed to the dry ingredients and substituting all purpose white flour with whole wheat flour. All my other changes from Annies-Eats recipe are in blue! Easy to mix up, and most ingredients should be staples in your pantry!
Banana Peanut Butter Oatmeal Muffins
Yield: about 18 – 20 muffins
1½ cups all-purpose flour 1 cup & 2-3 tbsp whole wheat flour
1/4 cup ground flax seed
1 cup old-fashioned oats
1 tsp. baking powder (aluminum-free)
½ tsp. baking soda
½ tsp. salt
2 tbsp. applesauce, unsweetened
light dark brown sugar
2 large eggs (free range, organic eggs)
1 cup mashed banana (about 3 bananas)
6 tbsp. creamy peanut butter (natural)
1 cup low-fat buttermilk (I use buttermilk powder mix with water – see below for product)
Preheat the oven to 350˚ F. Line 18 muffin cups with paper liners. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Divide the batter between the prepared muffin cups (about 2 tbsp per muffin). Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
This will be a great on the go breakfast snack for us to enjoy on our way out the door to work!
Nutritional Info (Estimated, based on revised recipe but may not accurately reflect all substitutions)
Here is the buttermilk mix I use instead of liquid buttermilk, I hated always buying buttermilk, only to use part of the bottle then let the rest spoil. So far I’ve had nothing but great results with using this product.