I hope everyone had a great bank holiday weekend! I was lucky and had 4 days off so spent most of the weekend in Oxford visiting a friend…but more on that in my next travel post. For now, I wanted to share with you this amazing recipe I discovered through Pinterest.
I find Bank holiday Mondays are perfect baking days. I never plan too much so I actually have time to undertake leisurely activities like baking! Plus, if you bake on a Monday, your cakes will stay fresh until Friday allowing you to take them to work.
I am holidaying in Gran Canaria this summer, I’m actually flying off next week! For this reason, I have been watching what I eat so I am bikini ready. These muffins are perfect because they are naturally sweet with the banana and peanut butter without having to add too much sugar. I also hate spending hours in the kitchen making one thing but this recipe takes no more than half an hour including baking time!
The recipe can be found below and is from The Wholesome Dish: http://thewholesomedish.com/banana-peanut-butter-oat-muffins/
Give these heavenly cakes a go and tweet me your pictures @SheWhoLives1 or Instagram them using the hashtag #SWL
Calories: 158 per muffin
2 ripe bananas
2 large eggs
2 cups rolled oats
¾ cup plain, fat free Greek yogurt
½ cup granulated sugar
1/3 cup peanut butter
1 tsp. vanilla extract
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Pre-heat the oven to 200 degrees Celsius and line your muffin tin with muffin cases.
Add all of the ingredients to a mixing bowl and mix together thoroughly until the mixture is smooth. Some of the oats may not break down as well but that’s fine.
Pour the batter into your muffin cases, filling each one about ¾ full.
Bake for 16-17 minutes.
Let the muffins cool in the tin for about 10 minutes and then transfer to a wire rack to allow them to cool completely.