Peanut butter chocolate banana oatmeal muffins
Try this Peanut butter chocolate banana oatmeal muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tbsp brown sugar
- 1/2 tsp baking soda
- 3 tbsp mini chocolate chips
- 2 medium mashed bananas
- 2 tbsp liquid egg whites
- 1/3 up0% plain greek yogurt or regular (i use skyr yog
- 3 tbsp light peanut butter
- 2 cups oats (i use quaker quick oats)
- Carbohydrate 4.70283194298958 g
- Cholesterol 21.4126388876561 mg
- Fat 8.76985305455649 g
- Fiber 0.119000003237263 g
- Protein 0.576369721540034 g
- Saturated Fat 5.54370111048782 g
- Serving Size 1 1 Serving (22g)
- Sodium 65.06399998344 mg
- Sugar 4.58383193975232 g
- Trans Fat 0.630847666583855 g
- Calories 99 calories
Preheat oven to 350F, spray a regular size 12 hole muffin tin.In a bowl using an electric mixer beat your egg, egg whites and brown sugar together. Add in yogurt, banana, peanut butter and vanilla and beat for 2 minutes.Stir in oats, baking powder and soda, mix well.Fold in chocolate chipsFill 12 muffin cups, bake in oven for 22-24 minutes.Makes 12 muffins at 3 smart points each (3 points plus)Best stored in fridge, muffins will freeze well, Please note PB2 can probably be substituted although I never use it, I imagine it would lower points, and it should be used in wet form.Nutritional info per muffin (not incl bananas) Calories 103...Fat 3.9g...Sat fat 1.2g...Carbs 14g...Fiber 1.8g...Sugar 3.4g...Protein 3.8g
