These moist peanut-butter banana oatmeal muffins are dense with protein, fruit and whole grain oats, perfect for a breakfast or snack. They are so easy to make and you can prepare them night before and in the morning you can just serve 😉 Great change for plain oatmeal porridge. You can be creative and add different things, like small apple or some other fruit small slices and nuts or skip the peanut butter and add one more banana instead. These moist muffins take the consistency of a banana bread and are naturally sweet because of the fruit, which is why they don’t require a grain of sugar to be delicious. In fact, you can omit the maple syrup for a truly sugar-free breakfast cookie, which is also free of oils, butter and eggs.
- 3 ripe bananas, mashed
- 1 cup peanut-butter
- 2 cups whole wheat oats (not instant oatmeal)
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons maple syrup or honey (optional)
- 1/2 cup cocoa nibs and dried cranberries (optional)
1. Throw the bananas in the blender with the peanut-butter, vanilla and maple syrup/honey until it reaches a creamy consistency. Stick your spoon in and enjoy the deliciousness.
2. Move to bowl and add in the oats, baking powder and salt. Stir well so the batter gets a stick consistency. Add some more oats if needed, the oats are what will hold the cookie together.
3. On a baking sheet, place muffin tins or just muffin paper, put spoonfuls of the cookie batter in the moulds. Bake for 15-20 minutes.