These muffins are scrumptious and so they make nice post-workout snack as effectively.
Peanut Butter Oatmeal Muffins
Begin to end: 20 to 25 minutes
Prep time: 5 to 10 minutes
Prepare dinner time: 15 minutes
Servings: 12 full-size or 24 mini muffins
- ⅓ cup pure peanut butter
- 2 ripe bananas, mashed
- ⅛ cup uncooked honey
- 1 teaspoon vanilla extract
- ⅛ cup unsweetened almond milk (if combination appears too dry, add one other tablespoon or so)
- 2 cups quaint rolled oats (not the short cooking form)
- ¼ cup chocolate chips
Preheat oven to 350 levels F.
Combine peanut butter, bananas, honey, vanilla extract and almond milk in a bowl. Add the oats and chocolate chips and blend till simply mixed. Flippantly oil a muffin tin and spoon batter into every cup. Bake within the oven for 15 minutes.
Muffins may be stored within the fridge for a number of days or frozen.
Use unsweetened applesauce as a substitute of bananas. You can too use your favourite nut butter instead of peanut butter.