Hayden just started Kindergarten this year and he loves it! It was an emotional roller coaster for both Halli and I to have him gone at school, but now we have finally adjusted. When Hayden gets home from school he immediately asks for a snack. He is always starving and wants to eat everything in sight. But dinner isn’t too far off, and I don’t want him filling up on garbage. So cue these delicious muffins to save his hungry tummy.
These muffins have 3 of my kids most favorite foods in them: 1. Bananas 2. Oatmeal 3.Peanut Butter They could honestly live on a diet of just those three things. My grandma is the best baker ever. I don’t know what it is about grandma’s, but they always have the best simple recipes. She gave this recipe to me and I tweaked the recipe a little to make it a little healthier. My kids both love them and Halli literally can’t keep her hands off them. We made them all summer long and now they are perfect for an after school snack.
My husband usually turns his nose up to anything labeled remotely “healthy.” He is even more picky than my kids sometimes. I changed his mind with about these muffins. He loves when I make these so he can grab one on his way out the door in the morning for breakfast.
One day I might make them a little less healthier and more fun by adding a handful of mini chocolate chips as a surprise. Hayden would be over the moon about a little chocolate chip treat in these. If you need a healthy go to after school snack for your hungry kiddos this is the one to try! They come together quickly, are filling, and also super delicious!
- 1½ cups whole wheat flour
- 1 cup old-fashioned oats
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 T. ground flaxseed meal
- 1 tsp. cinnamon
- 2 T. no sugar added applesauce
- ⅔ cup light brown sugar, lightly packed
- 2 large eggs, lightly beaten
- 1 cup mashed banana (about 3 medium bananas, the more ripe the better!)
- 6 T. creamy peanut butter
- 1 cup low-fat milk(I have used skim or 1%, but whatever you have would probably work great including buttermilk)
- Preheat oven to 350 degrees and line a muffin tin with paper liners.
- In a large bowl whisk together the flour, oats, baking powder, baking soda, salt, ground flaxseed meal, and cinnamon.
- In another large bowl whisk together the applesauce, brown sugar, eggs, banana, peanut butter, and milk.
- Next add the dry ingredients to the wet and stir together until just combined. (it might be a little lumpy, that is totally ok)
- Fill prepared muffin cups with batter and bake for 18-20 minutes until toothpick comes out clean.
- Allow muffins to cool for 5-10 minutes then let them cool completely on a wire cooling rack.