With my freezer full of ripe bananas and the snow falling outside looking so pretty from inside; why not do some healthy baking!
Thank you to Pinterest for bringing the Peanut Butter Banana Oat Breakfast Cookies with chocolate chips recipe to me. These are hearty, moist, nutritious and delicious as they are high in protein but no flour or processed sugar. The ingredients are so simple: bananas, peanut butter, applesauce, vanilla, quick oatmeal, nuts, and optional chocolate chips. But, I did double the amount of chocolate chips and replaced the whey powder with an egg white. I love the smoothness the peanut butter adds. These are great for a breaky on the go but also as a snack, anytime. It was hard to test only one while they were hot out of the oven.
*A note about the cookies. You can also dump the entire batter into a square bar pan and make cookie bars. They are so good; dense and extra moist!
Banana bread is my go to when I have lots of bananas in the freezer, but this time I wanted to find a recipe with reduced sugar and also use my muffin top tins. So, I found this banana bread recipe but added 1/2 cup of chocolate chips and divided the batter into 12 muffin tops and baked for 15mins at 350. They turned out just fabulous. Lighter than the cookies too! Tip: cut the muffin in half lengthwise and spread peanut butter in the middle. It’s a banana muffin peanut butter sandwich! You could also add banana slices with the peanut butter.
Now I’ve got our on-the-go breaky all prepared: a muffin to start with orange juice, followed by a cookie with milk!
These look really lovely.