Happy National Peanut Butter Lover's Day!
I can't even tell you how excited I was to whip these muffins up this morning. These are super simple and ridiculously healthy; made with oats instead of flour, no oil, and banana.
Of course, my daughter was in the kitchen helping me mix these up this morning, so... needless to say this happened to half the batch. I've recently come to the conclusion that she'll eat almost anything so long as it has rainbow sprinkles on it.
I was worried at first with this batter. It was pretty thin when I distributed it into the liners, but they baked up beautifully! This recipe made me 12 decently sized muffins and I still had batter left over, so I increased servings on this recipe to 14.
By the way, these will stick to paper liners (due to the lack of oil in the recipe) if you do not give them a good coat of either baking or non-stick cooking spray.
Skinny Peanut Butter Banana Chocolate Chip Muffins
Servings: 14 • Size: 1 Muffin • Calories: 144.4 • Fat: 9.1 g • Carb: 23.7 g • Fiber: 1.5 g • Protein: 3.7 g • Sugar: 14.8 g • Sodium: 310.9 mg
2 1/2 C. Old Fashioned Oats
3 Egg Whites
1/2 C. Plain Greek Yogurt
1/2 Tsp. Vinegar
1 1/2 Tsp. Baking Powder
1 1/2 Tsp. Baking Soda
1/4 Tsp. Salt
1 Tsp. Vanilla
1/4 Tsp. Cinnamon
1 C. Hot Water
1/2 C. Brown Sugar
1/2 C. Reduced Fat Peanut Butter
1/4 C. Semi-Sweet Chocolate Chips
Preheat oven to 400 degrees F. Line muffin tin for 12-14 muffins and give them a coat of baking or non-stick cooking spray, and set aside. Toss all ingredients, except the chocolate chips into a blender or food processor and whirl until smooth.
My blender is awful, so I put my oats through a mini food processor before going into the blender, just to be sure they were nice and 'powdered'.
Distribute the batter evenly among prepared muffin tin, top with chocolate chips and bake for 20-25 minutes or until an inserted toothpick comes out clean.