The perfect solution for a few overripe bananas, these muffins are nutritious enough for breakfast, but delicious enough for dessert! A little chocolate drizzle ups the decadence scale, and makes it feel like a splurge!
Preheat oven to 350 degrees F.
Mash the bananas and peanut butter together, until smooth.
Add oats, flour, cinnamon, baking soda, and cloves, and stir until just mixed.
Fold in dried fruit. Do not over mix.
Drop the batter by spoonfuls 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.
To make the optional chocolate drizzle, place the baking chocolate and coconut oil in a microwave safe dish, and microwave in 20 second increments, until the chocolate is completely melted. Drizzle over the muffins and enjoy!
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