Apple Peanut Butter Mini Muffins
"Lightened-up Apple Peanut Butter Mini Muffins are bursting with peanut butter flavor and bits of Granny Smith apples, banana nut oatmeal, and banana. No flour, sugar, or oil in these mini delights!"
NotesIf you don't have oat flour, you can process your own oat flour, by taking oats and pulsing them in a blender/food processor until they are a flour like consistency. Be sure to measure the oat flour after pulsing or the amounts will be off.
Yields20 Mini Muffins
Preparation Time15 min
Cooking Time10 min
Cooking Vessel Size24-cup Mini Muffin Tin
- 3/4 cup banana (1 ripe large banana)
- 1/2 cup creamy peanut butter
- 2 tablespoons agave nectar or honey
- 1 teaspoon almond or vanilla extract
- 1 large egg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup oat flour
- 1 packet Quaker Oat Banana Nut Protein Oatmeal or 1/3 cup quick oats + 2 tablespoons
- 1/2 cup Granny Smith Apple, diced small
Preheat the oven to 350 degrees F. Spray your mini muffin pan with nonstick spray.
In a large bowl using a mixer, combine together the mashed banana, peanut butter, agave or honey, and vanilla or almond extract and beat until combined.
Add the egg and beat into mixture.
Beat in the salt, baking soda, oatmeal, and oat flour. Do not over-mix or the muffins will be become dense and lose flavor.
Fold in the diced apples until just mixed.
Using a small cookie scoop, spoon 1 full scoop of the muffin mixture into each muffin cavity. Add a sprinkling of oats on top if you want for decorative purposes.
If you want larger muffins, this recipe will make 7-8 muffins.
Bake mini muffins at 350 degrees F for 8-10 minutes. Larger muffins will bake for 11-13 minutes.
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