4 small ripe Bananas
½ cup egg beaters (or 2 eggs)
1 cup sugar
½ cup whole milk (or whatever you have on hand)
1/3 cup vegetable oil
¾ cup peanut butter
2 teaspoons vanilla
2 cups flour
1 ½-2 cups rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup raisins
½ cup chocolate chips
½ cup butterscotch chips
¾ cup finely chopped almonds
1 teaspoon sugar
1 teaspoon vanilla
Preheat oven to 400 degrees. Prepare muffin tins by placing cupcake liners in them before starting the batter.
Prepare topping by mixing the almonds, sugar and vanilla together and spreading it in a thin layer on a cookie sheet. Place in preheated 400 degree oven, being sure to stir every minute or so until they are toasty brown and “smell” done. (How’s that for official?)
With a stand mixer, place whole bananas in bowl and mix on slow-medium speed while assembling the other ingredients. Then add the remaining ingredients to the bowl one at a time in the order listed, mixing on slow-medium just until mixed.
Spoon into lined muffin tins filling approximately 2/3 full, and top each with 1 teaspoon almond topping. Bake for 12 to 15 minutes or until toothpick inserted in center comes out with many moist crumbs.
Note: When my bananas are just too ripe to eat I throw them (peel and all) into the freezer. When I want to make this recipe I dig them out, pop them into the microwave for a few seconds to loosen the skin, peel them and their good to go in the blender.
Have fun with this recipe! It is very versatile. In the past I’ve made Chocolate Kitchen Sink Muffins by omitting the peanut butter and adding ½ cup veg oil (instead of 1/3 cup), 1 cup flour (instead of 2) and a full cup of cocoa powder.
Play with the add-ins. I add raisins, chocolate chips and butterscotch chips because that is what I like and I NEVER meausre them, but just toss-in what I have on hand and am in the mood for. Walnuts, white chocolate chips, peanut butter chips, currents, or other dried fruit would work…oh, I wonder if M&Ms or Reese’s Pieces would work in these. I’ll need to try that next time…Yumm!
You don’t need to stress about measuring exact! If you have 4 large bananas so ripe they’re nearly rotten, then try adding them all in and if the batter is too liquid chuck in more oatmeal or peanut butter. They’re muffins and the only tragic mistake other than forgetting to add the sugar is burning them. (Trust me. The sugar needs to be in there.)
Each muffin has approximately 240 calories, 12g fat, 33g carbs, and 5.4g protein, which makes a reasonable breakfast as long as you can stick to just one.
I hope you give them a try!