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Chocolate Banana Muffins with Peanut Butter [Guest Post]
Hello, oatmeal devotees! I’m Claudia from The Breakfast Drama Queen and I’m delighted to share a recipe with you. No, it’s not oatmeal – bear with me here, people – but it does contain oats. And peanut butter!
So, why am I here? Well, imagine this: The Oatmeal Artist contacts you with an exciting idea. She’ll take one of your recipes and turn it into oatmeal. Then you’ll take one her oatmeal recipes, and turn it into a different breakfast food. Was I about to say no to that?
Lemon Poppy Seed Oat Muffins
Muffins again? I know, but I’m not sorry. I had an urge to make muffins, so I decided to make the most out of the urge and experiment with multiple recipes. Hence, I give you experiment #2 . . . . lemon poppy seed!
These muffins are slightly more traditional than the Thin Mints Muffins (although not quite as decadent!). They are perfect for an easy breakfast or on-the-go snack. If you want to use them for dessert, you could top them with a glaze!
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Thin Mints Oat Muffins
Happy Sunday, everyone!
What’s the weather like in your neck of the woods? It’s crazy hot here. I was in Philadelphia all week chaperoning a school field trip, and the students and I just trudged around, sweating and fanning ourselves the whole time. Gross!
My roommate and I had planned to spend Saturday afternoon at Central Park, but it was just too darn hot. Sweltering. Blistering. Stroke-inducing. So instead, I stayed inside in the air conditioning and made some muffins for YOU!
Yep. They are, in fact, as delicious as they look. 🙂
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Banana Oat Muffins: Revisited
Happy holidays, everyone! I’m back in the Midwest for the holidays, and one of the first things that greeted me at my parents house was a bowl full of overripe bananas. I instantly took it upon myself to find a purpose for them: my banana oat muffins.
These muffins are a favorite of mine. Even when I get bored of banana in my oatmeal, I never seem to get sick of these gems. They require no added sugar (even in honey or maple syrup form), and they are so adaptable. They taste great with chocolate chips, raisins, extra spices, or plain (like banana bread!), or with peanut butter or jam smeared onto them after baking. When you taste these muffins, you’ll wonder why most banana bread recipes have SO much added sugar (seriously, WHY?!).
Gingerbread Oat Muffins
I never used to enjoy baking things (even baked oatmeal took me awhile to get the hang of), but I am on a muffin spree lately. Once I learned my ways with baking soda and wet to dry ratios, making oatmeal muffins became a blast.
These were originally intended to be banana-gingerbread muffins. However, after preparing the batter, I realized the banana flavor was completely hidden. To be honest, I wasn’t at all upset about that! I actually preferred a straight-up gingerbread flavor, but I knew (or thought) using bananas as a sweetener would change the flavor, so I decided to be realistic and honest and include banana in the name.
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Blueberry Oat Muffins
I am extraordinarily fond of my Blueberry Muffin Baked Oatmeal recipe. It was my very first baked oatmeal attempt, and it ended up being one of the most popular recipes on my blog. It was actually #1 for several months, until the Salted Brownie came along. 🙂
If that recipe hadn’t turned out as well as it had, I might have been turned off baked oatmeal forever. Instead, it sparked my curiosity. Yes, it was more time-consuming and finicky, but it had its pay-offs. Now, of course, I’m almost as obsessed with baked oatmeal as I am with stove-top.
But I’m getting off-track. I realized today that if I loved that recipe so much, why not convert it to mimic actual blueberry muffins?
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Sweet Potato Oatmeal Muffins
What do you do when a hurricane pummels your town and cancels school for four days? Bake. Bake all afternoon. Bake multiple batches of muffins and have your roommates taste-test for you.
Here’s the result for you! These muffins are perfect for a healthy breakfast. They’re sweet enough to be delicious and satisfying, but not overly sweet like traditional muffins. They are also free of refined sugars and flours. You’re welcome!
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POSTED IN: dried fruit, ginger, muffins, not porridge, pumpkin, sweet potato, winter squash
POSTED IN: dried fruit, ginger, muffins, not porridge, pumpkin, sweet potato, winter squash
Banana Oat Muffins
As much of a debutante I am with the stove, I’m even worse with the oven. I used to love baking when I lived with my parents. My mom decorates cake as a hobby/side job, so I had tons of baking tools and recipes at my disposal. I used to bake cupcakes for my boyfriend-at-the-time’s family for their birthdays; it’s no wonder I was so popular at their house! 🙂
However, I lost my interest after I got sick of doing the dishes. That’s the worst part about baking: tons and tons and tons of dishes.
I also lost interest when I went to college and eventually got an apartment. Once I was buying my own groceries, buying ingredients like powdered sugar, cream cheese, and mass amounts of eggs seemed like such a waste, especially when I was devoting my financial resources toward whole foods and organic produce.
Lately, however, I’ve been into baking again, but a different kind: healthy baking. Eggless, sugarless, dairyless baking. It’s an interesting challenge, but it gives me something different to include in my bento box at school.
When I say healthy baking, I don’t mean a cookie with some oatmeal thrown in. I’m so tired of people bastardizing the word “healthy” (I’m looking at you, Pinterest users!). “Healthy” is not reduced-fat cream cheese. “Healthy” is not sugar-free jello. “Healthy” is not apple pie, strawberry ice cream, or banana bread. Including a fruit does not negate the sugar and fat. It’s still a dessert. You could say “homemade.” You could say “lightened up.” You could say, “Made from fresh-picked apples!” But it’s not “healthy.”
I’m talking about dense and hearty gems concocted from mashed bananas, peanut butter, flax, oatmeal, and other whole ingredients. No sugar. No butter. No egg. No white flour. I look for the most healthful ingredients, and cut out the unnecessary ones. This is what attracts me to vegan recipes so often–the ingredients are typically unprocessed and nutritious. After all, vegan bakers are experts at replacing butter and eggs!
My bakery items are not what most people would consider “dessert,” but for my everyday purposes, they’re perfect. It’s like taking a healthy and nutritious bowl of oatmeal and turning it into a baked good.
Like these banana-oat muffins. Filling, flavorful, and hearty. And to push them over the top, I spread peanut butter on them. 🙂
I adapted them from this recipe. Although the actual recipe is very respectable, I used flax instead of eggs, and instead of chocolate chips, I went for a more banana-bread-like flavor, so I skipped the chips and added cinnamon instead. Mmm!
If you’re also interested in unsweetened (and/or vegan!) baking recipes, check out this blog–she has lots of great healthified takes on classic desserts (although I’m unsure of the Stevia thing, so I avoid that)! I’ve made the chocolate chip cookies (contains some brown sugar) and breakfast cookies. They were both great!
UPDATE: I’ve revamped these muffins! Click here for the updated version.
**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account! You can also like The Oatmeal Artist on Facebook. Thanks!
