Breakfast Power Muffins

This batter will keep for up to a week in the refrigerator, so it’s easy to bake the muffins fresh in the morning.

Directions   Print recipe     Email to a friend
Serves 2 dozen muffins
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)

Preheat oven to 375 degrees.
Line a muffin pan with paper cups, or use nonstick spray.

  1. In a large bowl, stir together the banana and peanut butter.
  2. Add the remaining ingredients and mix together until well combined. (You may want to use your hands.)
  3. Spoon the batter into the prepared muffin pan, filling the cups to the top.
  4. Bake for 20 minutes or until the tops are slightly brown and muffins are firm.
  5. Cool in the pan for 5 minutes, then remove the muffins and place on a wire rack to cool completely.
  6. Store the baked muffins, tightly covered, at room temperature for up to 4 days.
Preparation Time: 
15 minutes; Baking time: 20 minutes.