Healthy Oatmeal Peanut Butter Banana Muffins for any time of the day.
Midnight feast anyone?! No…I’ve grown out of those, but if you were to feast on one of these little guys in the middle of the night, they would probably be one of the best things you could choose. I’m not encouraging midnight feasts, but you know, we all get cravings every now and then!
For more healthy muffin recipes try my Banana Pecan & Cinnamon Muffins, my Healthy Chocolate Banana & Apple Muffins, my Orange & Strawberry Breakfast Muffins and my Red Pepper Butternut Basil Egg Muffins.
In all seriousness though…These Oatmeal Peanut Butter Banana Muffins taste CRAZILY YUMMY and are packed full of good-for-you ingredients!! Made with bananas, olive oil, egg, vanilla essence, baking soda, honey, white flour, oats, peanut butter, pumpkin seeds, sunflower seeds, mixed spice and ginger. How could they not be delicious with all those yummy ingredients?! AND they only take 10 minutes to prepare, and 30 minutes to bake. That’s an all round great baking situation right there.
Plus, can we just take a minute to appreciate the amazingness that is PEANUT BUTTER!!?! I don’t think I could live without it in my everyday life, and I wouldn’t like to try. Since I discovered salt & sugar free peanut butter, I’ve been even more of a fan, if that was possible! These are a great post workout snack – a little peanut butter banana muffin after a good cardio session, YUM, and full of protein for those weary muscles.
How was everyone’s Easter weekend? Mine was lovely, filled with family, animal farm visits, aquarium adventures, FOOD (of course!!) – eating out, and eating in. Hanging out with the cutest toddler ever – my nephew is crazy about fish (the living, swimming kind), animals in general, and it turns out that he loves trampolines too – I wasn’t complaining, jumping is fun, and seriously good for the calves!
Little ones, teenagers and adults will absolutely love these healthy Oatmeal Peanut Butter Banana Muffins, they’re ideal for breakfast, tea time treats, lunch boxes or an afternoon snack. Your family will be asking you to make these all the time!!
If you have a sweet tooth, you can add a little extra honey to the recipe, give it a taste when you’re mixing the batter to see if it’s sweet enough for you. Another trick is to eat these muffins with a dollop of sugar free fruit jam…this makes them into a real treat, perfect for tea with your girlfriends! If you’re feeling extravagant, a dash of fresh, whipped cream will do the trick. WOW, that sounds amazing!! A little twist on the old fashioned (and still much loved by me) English scone.
After all this muffin talk, I’m craving one, so I best be off to satisfy my tummy with a healthy morsel. This weekend included quite a lot of indulgence in the food department, and I’m feeling like getting back to my healthy eating routine.
I hope you try this muffin recipe, and let me know what you think in the comments!
- 3 overripe bananas
- ½ cup olive oil
- 1 egg
- 1 tsp vanilla essence
- 1 tsp baking soda
- 3 - 4 tbsp honey to taste
- 1¼ cups white flour
- 1 cup oats
- 1 tbsp peanut butter (sugar and salt free)
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tsp mixed spice
- 1 tsp ginger
- Preheat oven to 180°C.
- Mash the bananas in a mixing bowl with a fork, add the olive oil and mix, then mix in the honey. Add the egg, baking soda and vanilla and mix in.
- Now add the peanut butter and mix in with a fork until it is evenly incorporated.
- Mix in all dry ingredients.
- Spoon directly into a greased non stick muffin tin, or into paper cases in a muffin tin.
- Bake for about 30 minutes or until a tester stick comes out clean.