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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
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
24
mini muffins
Calories
60
kcal
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:
1
mini muffin
|
Calories:
60
kcal
|
Carbohydrates:
12.1
g
|
Protein:
1.6
g
|
Fat:
0.9
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.4
g
|
Sodium:
32.7
mg
|
Potassium:
139.6
mg
|
Fiber:
1.4
g
|
Sugar:
4.1
g
|
Vitamin A:
0.3
IU
|
Vitamin C:
1
mg
|
Calcium:
8
mg
|
Iron:
0.4
mg