(Skinny Peanut Butter, Chocolate, and Banana Muffins

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1/2 cup Banana or applesauce, very ripe

• Condiments

  • 2 tbsp Agave nectar or honey
  • 1/2 cup Peanut butter, creamy

• Pasta & Grains

  • 1/3 cup Oats, powdered
  • 1/3 cup Oats, old fashioned

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tbsp Brown sugar, lightly packed
  • 1/3 cup Dark chocolate chips
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Spray the 7-8 cavities with nonstick spray and fill the other ones halfway up with water (ensures even baking).
• Do not use muffin liners.
• Remove the banana peel and mash well using a fork. Measure the banana after it has been well mashed.
• In a large bowl, using hand mixers, cream together the mashed up banana, peanut butter (do not warm up), agave or honey, vanilla extract, and brown sugar.
• Beat until completely combined. Beat in the egg.
• Beat in the salt, baking soda, baking powder, and oat flour.
• To make the oat powder, take oats and pulse them in a blender or food processor until they are in a flour-like consistency. Make sure to measure the oat flour AFTER blending and not before or the amounts will be off.
• Beat just until combined.
• Stir in the old-fashioned oats and the dark chocolate chips.
• Using a cookie scoop, scoop two full scoops of the dough into each muffin cavity. If you want larger muffins only fill 7 of the cavities. If youd rather have more muffins fill up 8.
• Bake at 350 degrees for 15-18 minutes.
• I find that slightly under-baking these muffins makes them taste way more moist and light. If you dont like that though, bake them a little longer, just watch them carefully so they dont burn.