Banana Bread Muffins

I had a lot of overripe bananas so I decided to put them to good use and make banana bread muffins. I have always used Peas and Thank You’s Beg-Worthy Banana Bread recipe and it never fails. I used that as my base recipe and just adjusted to what I had. I also had some peanut butter icing from another dessert, which was just peanut butter, sugar, and almond milk, so I used this in place of the brown sugar, butter, and nut butter.

  • 2 cups oat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 3/4 cup peanut butter icing
  • 3 overripe bananas, mashed
  • 1/4 cup almond milk
  • 1/2 cup raisins
  1. Preheat oven to 350 degrees. Spray 8 large muffins tins or 12 regular sized tins with cooking spray.
  2. In a large bowl, combine the flour, baking powder, baking soda, and cinnamon. Mix until evenly distributed.
  3. To dry ingredients, add the peanut butter icing, bananas, and almond milk. Mix until all the dry ingredients are moist. Mix in raisins until evenly combined.
  4. Pour into muffin tins.
  5. Bake 35-40 minutes, or until knife stuck in the middle comes out clean.

FullSizeRender (2)

These are delicious with a glass of almond milk, slathered with peanut butter, or just warmed by themselves. They are a good source of fiber thanks to the raisins and oats. They even offer a bit of protein because of the peanut butter, but feel free to adjust the type of nut butter you use.



One thought on “Banana Bread Muffins

  1. OMG! These look amazing. I have to admit, I’m slightly obsessed with peanut butter. They babies will gettin’ a heapin’ helpin’ of PB tonight!!!!

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