Peanut Butter Banana Oat Mini Muffins

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Ya’ll I have a recipe winner for you – peanut butter banana oat mini muffins!

My children have all inherited my sweet tooth and thus I am constantly bombarded with the question, “May I have a dessert? Just a small one? A tiiiiiiiiiiny treat?” It happens after breakfast, before lunch, and as I tuck them into bed. Almost always in moments where the answer is, “No, we will talk about it after a healthy meal.”

So, since my little sugar bugs are always aching for a treat, I have been on the lookout for healthy spins on regular desserts. Sometimes I whip up something and it’s a total loss – like in the garbage kind of loss – but other times we find a real keeper; a recipe that lands in our family cookbook.

And that, my friends is this mini muffin recipe! With no sugar, lots of protein, and the sweet flavors of maple and cinnamon it’s no wonder this “dessert” was a hit with us all! Best of all, little ones can help!

Mini Muffin Ingredients

• 1 overflowing cup ripe mashed banana
• ½ cup natural peanut butter
• 2 eggs
• 2 tablespoons pure maple syrup (or honey)
• 2/3 cup vanilla almond milk
• 1 teaspoon vanilla
• 2 cups old fashioned rolled oats (gluten free if you like)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• Optional: chocolate chips

Directions

Preheat oven to 375 degrees and line a mini muffin tin with liners.

In a large mixing bowl combine all wet ingredients – bananas, peanut butter, eggs, maple syrup, milk, and vanilla. Use a mixer to fully blend. Add in dry ingredients and stir well by hand.

Scoop batter into muffin liners and call your littles to come and sprinkle on chocolate chips if you desire to add that touch of sweet. My three year old had a blast counting to three over and over again topping each mini muffin 🙂

Bake for 20 minutes or until the tops are golden brown and a toothpick comes out clean. Allow to cool for 10 minutes and then gobble down a few … these are a treat you can enjoy any time of day!