Oatmeal Banana Muffins with Peanut Butter Filling
As a mom, and a busy woman in general, I am always looking for ways to make busy mornings streamlined so I can sleep even 5 extra minutes. That being said, I can’t go a day without eating breakfast. However, grab and go type breakfasts are the best because I can make it ahead of time and eat it on the road or when I get to work, saving time and energy, both of which are limited in the mornings. These oatmeal banana muffins are one of my favorites (and Hubby’s too!). They’re easy and quick to whip up, and they don’t disappoint! AND, bonus! They’re pretty healthy too.
For the muffins
1 large ripe banana 2 cups rolled oats (not instant)
2 tsp baking soda 1 tsp ground cinnamon
2 large eggs 1/2 cup low fat milk (nut milks work well too!)
1/2 cup plain greek yogurt 1/4 tsp salt
2 Tbsp flax seeds 2 tbsp maple syrup
2 tsp vanilla extract
For the filling
1/4 cup natural peanut butter 1/4 cup greek yogurt
1/2 tsp vanilla extract 1 Tbsp honey
1 Tbsp maple syrup
Preheat oven to 375 degrees F. Add all ingredients for the muffins to a blender and blend until well combined. (You can also do this in a large bowl with an immersion blender. I have this blender and LOVE it!) In a small bowl, mix all filling ingredients until well incorporated. Grease or line your muffin pan. Spoon 2 tbsp of batter into each liner. Pipe a small dollop of filling in the center of each muffin. Bake for 12 min or until slightly firm and spongey to the touch. Let cool completely before refrigerating in an airtight container. The muffins will keep well in the refrigerator for up to 5 days.
If you are using a standard blender, add the wet ingredients to the blender first for best results.
If you are using an immersion blender, add the dry ingredients to the bowl first for best results.
The more ripe your banana, the more intense the banana flavor and your muffins will also be more moist!
I hope you enjoy these as much as we do at my house! If you try them, let me know how it goes!
Happy eating! 🙂