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
- Preheat oven to 350 degrees. Spray 8 large muffins tins or 12 regular sized tins with cooking spray.
- In a large bowl, combine the flour, baking powder, baking soda, and cinnamon. Mix until evenly distributed.
- 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.
- Pour into muffin tins.
- Bake 35-40 minutes, or until knife stuck in the middle comes out clean.
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.