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Peanut Butter Banana Oat Muffins are a delightful combination of flavors and textures that cater to both your taste buds and your health-conscious mindset. With the rich creaminess of peanut butter, the natural sweetness of ripe bananas, and the hearty chew of rolled oats, these muffins are much more than just a delicious treat; they are a wholesome option perfect for breakfast or as a convenient snack throughout the day.

Peanut Butter Banana Oat Muffins

These Peanut Butter Banana Oat Muffins are a tasty and nutritious treat that combine the rich flavor of peanut butter with the natural sweetness of ripe bananas and the hearty texture of rolled oats. Perfect for breakfast or a snack, these muffins cater to various dietary needs and are easy to customize with add-ins like chocolate chips or nuts. Packed with fiber, protein, and healthy fats, they provide lasting energy without excessive sugar, making them a wholesome choice for everyone. Enjoy these delicious muffins that are as good for your taste buds as they are for your health.
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Ingredients
  

1 cup rolled oats

1 ripe banana, mashed

1/2 cup creamy peanut butter

1/3 cup honey or maple syrup

2 large eggs

1/2 cup milk (dairy or non-dairy)

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/3 cup chocolate chips (optional)

1/4 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or grease it lightly.

    In a large mixing bowl, combine the rolled oats, baking powder, baking soda, salt, and cinnamon. Stir until well mixed.

      In another bowl, whisk together the mashed banana, peanut butter, honey (or maple syrup), eggs, milk, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

          If using, fold in the chocolate chips and nuts until evenly distributed throughout the batter.

            Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full.

              Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                Allow to cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

                  Enjoy warm or store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins