Forgetting the clock changed and wide awake, I decided when it was still 7 in the morning to bake. Needed to use up some bananas and needed some breakfast options for the next two days before I travel. Low and behold, muffin time!
Easy as can be. Heat the oven at 175c/350f. Grab a muffin tray or muffin cups for 12 muffins. Finally get the blender ready. In the blender, add
- 3 ripe bananas
- 3 eggs
- 3 tbsp heaping of peanut butter (I use organic)
- 3 tbsp pure maple syrup
- 1 tsp cinnamon
- pinch of salt
- 1 tsp baking powder
- 0.5 tsp baking soda
- 2 cups oats
Once you blend it all together, you can fold in with a spoon, chocolate chips or nuts if you wish. Pour mixture into muffin cups. Put in the oven for 20 minutes and allow to cool for 15 minutes.
Remember to check the oats are gluten free if needed. If you like peanut butter a lot, then you can add an extra tbsp of peanut butter. In addition, if you like sweeter muffins add another tbsp of maple syrup. Muffins are freezable as well.
Enjoy them for breakfast or a snack!