Breakfast Power Muffins Recipe
This batter will keep for up to a week in the refrigerator, so it’s easy to bake the muffins fresh in the morning.
Serves 2 dozen muffins
Ingredients
| 3 | cups | mashed banana (about 6 bananas) |
| 1 | cup | natural peanut butter |
| 3 | cups | old fashioned oats |
| 1 | tablespoon | baking powder |
| 1 | tablespoon | cinnamon |
| 3/4 | cup | chopped walnuts |
| 3/4 | cup | raisins, dates, dried cherries or cranberries |
| 1 | cup | bittersweet chocolate chips (optional) |
Directions
Preheat oven to 375 degrees.
Line a muffin pan with paper cups, or use nonstick spray.
- In a large bowl, stir together the banana and peanut butter.
- Add the remaining ingredients and mix together until well combined. (You may want to use your hands.)
- Spoon the batter into the prepared muffin pan, filling the cups to the top.
- Bake for 20 minutes or until the tops are slightly brown and muffins are firm.
- Cool in the pan for 5 minutes, then remove the muffins and place on a wire rack to cool completely.
- Store the baked muffins, tightly covered, at room temperature for up to 4 days.
Preparation Time:
15 minutes; Baking time: 20 minutes.
