Ingredients Archives: all-purpose flour

Peanut Butter Banana Oat Muffins

Peanut butter and banana is one of my all-time favorite flavor combinations. My go-to breakfast is a whole wheat english muffin with peanut butter and sliced banana, what’s not to love? Maybe a little fat and calories from the peanut butter, but who’s really keeping track besides my jeans? In an attempt to combine all things I love – peanut butter, banana, and muffins, I created a recipe for Peanut Butter Banana Oat Muffins!

Peanut Butter Banana Oat Muffins

I stumbled upon all-natural peanut butter chips while perusing the baking aisle recently and knew I had to figure out a way to incorporate them into a recipe. It’s not an easy feat keeping a peanut butter recipe healthy, but I did the best I could by using coconut oil, white whole wheat flour, and oats. The ingredients are as follows:

Peanut Butter Banana Oat Muffins

1 cup white whole wheat flour {regular whole wheat flour works as well}
1/2 cup all-purpose flour
1/4 cup cane sugar
1/4 tsp kosher salt
2 tsp baking powder
1/2 cup oats
1/3 cup melted coconut oil
1 egg
1/2 cup milk {1 or 2%}
1 tsp vanilla extract
1/2 cup all-natural peanut butter chips
1 cup mashed banana {1 1/2-3 bananas depending on their size}

*Scroll down for full recipe instructions

Peanut Butter Banana Oat Muffins

I used white whole wheat flour for this recipe, but it is completely interchangeable with traditional whole wheat flour. The  “white” version is milled from white wheat kernels and produces the same nutritional value as whole wheat but has a milder flavor and lighter color. If you don’t love the taste of whole wheat, give the white version a try.

A tip for mashing the bananas, don’t skimp. The bananas I used at one point were uncharacteristically skinny and I only used two – it wasn’t enough. The muffins aren’t bad, but the sweetness of the bananas is what balances out the taste of the peanut butter and whole wheat flour. Additionally, the gooeyness of the banana produces a deliciously moist muffin. Bottom line – don’t skimp.

Peanut Butter Banana Oat Muffins

These muffins are perfect for breakfast-on-the-go, for school lunch boxes {kids get a little protein from the peanut butter}, or as an afternoon snack.

If you wish to sweeten up this muffin even more, try adding in a handful or two of chocolate chips. I purposely left them out to avoid a sugar rush first thing in the morning, but to each his own!

Enjoy!
Anna

PS: If you are looking for additional muffin recipes try these Blueberry Oat and Apple Zucchini Oat muffins.

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Blueberry Oat Muffins

I am really excited to share with you one of my favorite recipes, Blueberry Oat Muffins. This is my go-to recipe for a quick and delicious breakfast. The recipe includes coconut oil, whole wheat flour, oats, and organic cane sugar. The muffins are not entirely guilt free {sorry}, but they are much more nutritious than your average blueberry muffin and make a great snack for the kids.

Blueberry Oat Muffins

Blueberry Oat Muffins – Ingredients:

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup cane sugar

1/4 tsp kosher salt

2 tsp baking powder

1/2 cup oats

1/3 cup coconut oil {melted}

1 egg

1/2 cup milk {2 %}

1 tsp vanilla extract

1 cup blueberries {fresh or frozen}

Blueberry Oat Muffins

Blueberry Oat Muffins

Blueberry Oat Muffins

This recipe, inspired by Inspired Taste, renders between 9-11 muffins. For even cooking, fill empty muffin tin spots with 1 tbsp water.

When baking with coconut oil, be sure to melt the oil on low heat and remove immediately – cool before adding to egg and milk mixture. For best results, the egg and milk should be at room temperature – this will help prevent the coconut oil from hardening up when mixed together. Lastly, expect the muffin mixture to be thick and produce a bread-like consistency when baked.

Blueberry Oat Muffins

Enjoy!

Anna

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Healthy Zucchini Apple Oat Muffins

Oh muffins, how I adore you. I am always and forever will be tempted by the sight of a delicious muffin. The reason I used the word tempted is because I often don’t allow myself to indulge – on the whole, muffins are loaded with tons of fat and sugar. I know, I know – everything in moderation. While muffins tend to look so cute and innocent seated next to a donut let’s say, don’t be fooled. In order to keep them in my life however, I created a recipe for healthy zucchini apple oat muffins – made with coconut oil, organic cane sugar, whole wheat flour {all-purpose as well}, oats, and fresh zucchini and apple.

What to do with all those apples you’ve been picking, hmm..

Healthy Zucchini Apple Oat Muffins

Coconut Oil Tip: If you plan to use coconut oil, you might need to melt it beforehand. My trick is to place a sauté pan on a burner {I have a gas stove} and turn up the heat for about 15-30 seconds, and turn it off. Have the hardened coconut oil portioned out and place immediately on the hot pan and watch it melt. Once it’s melted, remove from heat. It shouldn’t be really hot, but let it cool and transfer to a measuring cup. Put aside and make sure it is COMPLETELY cooled before mixing with the eggs, but still in a liquid state of course! 🙂

Zucchini Apple Oat Muffins

Combine all the dry ingredients.

Zucchini Apple Oat Muffins

Lightly beat the eggs and combine with the coconut oil. Shred an entire zucchini {renders about 1 1/2-2 cups} and peel, core, and dice an apple – I used an organic Gala.

Zucchini Apple Oat Muffins

The batter will be pretty thick and seemingly dry. In the cooking process, the apple and zucchini will sweat out and release some necessary moisture.

Zucchini Apple Oat Muffins

The finished product after 20 minutes in a 400 degree oven.

Zucchini Apple Oat Muffins

For a healthy treat, these zucchini apple oat muffins are a good option. My entire family enjoys these as an out-the-door breakfast solution or as an afternoon snack – I personally like to savor one of these while I sip my luke warm coffee in the morning 🙂

If you are interested in making a mini version for the kids, 12 minutes in a 400 degree oven should do it. All the recipe specifics are below.

Are you a muffin lover? What are your favorite types? 

Anna

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