One of my healthiest and most scrumptious muffin recipes. Complete with Caramelized Bananas, Creamy Peanut Butter and a Streusel Topping.
Guilt-free indulgence has a name. And a very long one for that matter. I tried keeping it short and sweet, but couldn’t get myself to leave out either one of the components. Can you blame me? Caramelized bananas had to be part of the name, I mean we’re talking CARAMELIZED bananas here. Which is quite possibly one of my new obsessions. It’s what happens when you want to make banana muffins, but don’t have any ripe bananas and zero patience. More on that in a second.
Peanut butter, oats, and streusel are equally as dear to my heart, which is why I’m growing more and more fond of the name. I know it’s a mouthful, much like the muffins themselves, but one bite and you’ll understand why they deserve a special name.
I took all of my breakfast wants and combined them into one amazing muffin. Not only was I looking for a quick breakfast on the go, but it had to be satisfying, give me a lot of energy and leave me looking forward to the next day when I could have another.
All of which were met in this handheld goodie.
Cutting down on sugar was another goal I had in mind for these. Thanks to the bananas and their natural sweetness, which was extremely intensified during the caramelization process (aka baking slices of banana in the oven for a couple of minutes), the muffins didn’t lack a thing. Like I mentioned above, you don’t need to wait for brown bananas. I used ripe ones that didn’t have any green color left on them. I cut them into slices and instead of frying the bananas in a pan to achieve that beautiful caramel hue and flavor, I baked them in the oven. Out came something so beautiful and delicious – I barely knew how to contain myself.
Thanks to the caramelized bananas, I bet no one would be able to tell that the muffins were made using a very small amount of sugar. You will be pleasantly surprised.
This is also my first recipe on the blog featuring whole wheat flour. Say what? It’s a staple in our pantry and was practically begging to make its debut on Deliciously Yum. Let me just tell you, I didn’t need much convincing. It was about time that one of my everyday flours got its moment :).
I’m sitting here trying to think of a good way to describe the taste, but I am having a hard time putting it into words. I know. It’s a muffin, so how hard could it be?! But the flavor combination going on here will take your taste buds on a ride. There’s so much going on at once, and yet everything works together so harmoniously. Don’t even get me started on how moist and soft they are. LOVE.
Every banana, peanut butter, oat, streusel and muffin lover needs this recipe in their life. And that is no exaggeration.
This is the reason why I wish I could deliver a couple of these to everyone’s house. I am all about spreading the love and this is my love language, friends.
Have a wonderful start to your week!
- 2 medium bananas, peeled and sliced
- 1/4 cup light brown sugar, divided
- 2 tablespoons honey
- 2 large eggs
- 1 cup skim milk
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1 cup whole wheat flour
- 1/2 cup oat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup mini chocolate chips, optional
- 1/4 cup old-fashioned oats
- 1/4 cup whole wheat flour
- 2 tablespoons light brown sugar
- 2 tablespoons unsalted, butter melted
- Preheat oven to 375 degrees F. Spray a muffin pan with nonstick spray.
- 1. In a small bowl, toss banana slices and 2 tablespoons of the brown sugar together. Spray a baking sheet with nonstick spray and place sugar-coated banana slices in a single layer onto the baking sheet. Place in the preheated oven and bake for 10-15 minutes or until banana slices are golden brown.
- 2. Meanwhile, mix together the remaining brown sugar, honey, eggs, milk, vanilla, and peanut butter.
- 3. In another bowl, whisk together flours, salt, baking soda, baking powder, cinnamon and nutmeg. Set aside.
- 4. Remove banana slices from the oven and place slices into another bowl. Mash up bananas and add to the wet ingredients. Mix to combine. Add dry ingredients and mix until incorporated (being careful not to overmix the batter. It's okay if some lumps remain.). Fold in chocolate chips, if using.
- 5. Fill muffin cups with the batter (about 3/4 full) and set aside for a second.
- 6. Prepare streusel topping by mixing together all the ingredients together until a streusel topping forms. Top muffins equally with streusel topping and place in the oven. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean.
- Muffins will keep up to 5 days stored in an airtight container or up to 1 month in the freezer.