Remember when your weekends consisted of social gatherings and your night started at 9 pm? Now I am in bed by 9 pm LOL! My weekends usually have me in the kitchen creating new recipes. What can I say, cooking and baking are like therapy for me – can anyone else relate? For those few hours, I tune out the stressors of the world and just focus on me in the kitchen. (and maybe pretend I am the host of my own cooking show!)
This recipe was thrown together with my baking pantry staples. Old fashioned rolled oats (I used GF but that is optional), peanut butter (can sub another nut butter), maple syrup, brown spotty bananas (which I always seem to have by the weekend) chocolate, and nuts. Voila – this yumminess was born!
Love these for grab and go snacks or when that sweet tooth strikes. I have been enjoying them in my yogurt bowl every morning topped with fresh fruit. Feel free to swap the walnuts for another nut or make it nut-free. Pumpkin seeds or dried cranberries are a good sub. My go-to chocolate chips are this brand. They are dairy and soy-free.
These are freezer friendly so you can double the batch to have for future enjoyment. If you try this recipe be sure to share with me and tag me on Instagram, Facebook, and Pinterest when you do! I love to see your creations! Check out my homepage for more simple healthy recipes!
Peanut Butter Baked Oatmeal Muffins
- 2 large ripe bananas, mashed
- 2 eggs
- 2 tbsp pure maple syrup or honey
- 1/2 cup all natural peanut butter (or other nut butter)
- 1 tsp vanilla extract
- 2 cups old fashioned rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup chocolate chips
- 1/4 cup chopped pecans or walnuts
- Preheat oven to 350F. Line a muffin tin and spray to prevent sticking
- Mix together the wet ingredients (banana to vanilla extract)
- Add in dry ingredients (oats to nuts) and mix well
- Pour evenly into muffin liners. Feel free to sprinkle a few more chocolate chips on top!
- Bake for about 25 minutes. Depending on oven. Check around 20 minute mark.
- Let cool completely and store in fridge for a few days or individually wrap and freeze for up to 3 months.