Brian started a new job this week that involves a decent commute. It also sounded like a good reason for me to bake. Wouldn’t I be girlfriend of the year if I made muffins for him to eat on the train to work?
I ran across this recipe and knew that I could make it a little healthier. Oh man, these are good. Even though I have been cutting gluten out of my diet, I have been eating these muffins. They are just too good to pass up.
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats(not instant)
- 1/2 cup sugar
- 1/2 cup brown sugar, lightly packed
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 1/4 cup mashed ripe banana
- 3/4 cup water
- 1 1/4 cup natural peanut butter
- 2 teaspoons vanilla extract
- 1 large egg
- 1 tablespoon flax seeds
- 1/4 cup chia seeds
Preheat oven to 350F.
In a large bowl, stir together the flour, sugar, brown sugar, baking powder, salt and the cinnamon.
In another bowl combine mashed bananas, water, peanut butter, egg, oil, flax, chia seeds and vanilla; mix well.
Add this to the dry mixture. Stir until just combined, making sure not over mix.
Spray muffin tins with cooking spray. Fill about 2/3 to 3/4 full.
Bake 20-25 minutes or until toothpick comes out clean.
This recipe made 18 muffins.
Also excellent eaten for dessert, topped with coconut butter.