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Close up of a mini muffin on a cooling rack with the rest of the muffins in the background.
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Mini Peanut Butter Oatmeal Muffins

The perfect solution for a few overripe bananas, these muffins are nutritious enough for breakfast, but delicious enough for dessert!
Course Breakfast, Dessert, Snack
Cuisine American
Diet Diabetic, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 mini muffins
Calories 60kcal
Author Laura Yautz

Equipment

  • Mini Muffin Pan

Ingredients

  • 2 Bananas (overripe is best)
  • 2 tablespoon Natural Peanut Butter
  • ½ cup Non Dairy Milk
  • 1 cup Old Fashioned Oats
  • 1 cup Whole Wheat Flour
  • 1 teaspoon Cinnamon
  • ½ teaspoon Baking soda
  • ¼ teaspoon ground Cloves
  • ⅔ cup Raisins or other dried fruit

Instructions

  • Preheat oven to 350 degrees F.
  • Mash the bananas and peanut butter together in a large bowl, until smooth.
  • Pour in the non dairy milk, and stir to combine.
  • In a separate bowl, mix the oats, flour, cinnamon, baking soda and cloves.
  • Add the dry ingredients to the wet ingredients, and stir until just mixed.
  • Fold in the raisins. Do not over mix.
  • Drop the batter by tablespoonfuls into a greased mini muffin pan.
  • Bake for 12-15 minutes, until a toothpick comes out clean.
  • Cool for 10 minutes before removing from the pan to cool on a wire rack.

Nutrition

Serving: 1mini muffin | Calories: 60kcal | Carbohydrates: 12.1g | Protein: 1.6g | Fat: 0.9g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 32.7mg | Potassium: 139.6mg | Fiber: 1.4g | Sugar: 4.1g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.4mg
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