Gluten free and Toddler Approved!
I love to bake. Cooking is totally not my thing, but I am obsessed with making all the muffins, pies, cookies and breads. When Gianna was born, baking became total therapy for me. Something about a good playlist, a messy kitchen and a delicious treat just makes me happy.
Baked goods are usually loaded with sugar and fat, which is why of course they are so delicious. While I love my sweets and totally indulge in frosting right out of the jar, I also enjoy getting creative with recipes and “health-ifying“ then a bit. Especially now that Gigi has a sweet tooth like her mama, it‘s important to me to bake with whole food and eliminate processed ingredients as much as possible.
I found a recipe similar to this on Pinterest a few weeks ago and tried making it with a few of my favorite substitutions. It turned out delicious! I made a few more tweaks in my second batch this week and I think these will be part of our weekly meal prep. So easy, Gigi-approved and contains healthy fats, carbs and protein!
Peanut Butter Banana Muffins
Preheat oven to 400*
Fill muffin tin with paper muffin holders or grease a silicone muffin pan
Mash bananas until there are few chunks remaining
Mix in peanut butter, honey/agave, eggs, vanilla, salt, baking powder and oats
Mix in chocolate chips
Pour into muffin tins filling 1/2-3/4 of the way
Bake for 12-16 minutes or until toothpick comes out clean
Let cool for 10 minutes & enjoy 😋
Ingredients
1/2 cup natural peanut butter
3 bananas
1 and 1/4 cup of oats
2 eggs
2 tsp vanilla
1 tsp baking powder
1 tsp salt
2-3 tbsp of agave or honey*
1/3 -1/2 cup chocolate chips*
*I used less of the sweet ingredients the second time around and thought it tasted sweet enough!
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