A quick and easy refined sugar free recipe for family favorite peanut butter and banana muffins. Made with oat flour and powdered peanut butter, these muffins are fiber-rich and offer a protein boost over regular breakfast muffins.
The older I get the more I find my memories seem compartmentalized into chapters.
There's the chapter called Ultra Stressed-Out New Mom On The Move chapter that followed the birth of my second son and our immediate move here to Georgia. That one is still pretty fresh (and painful), but it's closed. He's certainly not a baby any more and this is now, finally home.
Decades ago there was the chapter called Stupid College Girl Waiting On Hometown Boyfriend. This is one of my least favorite chapters. It involved me as a freshman in college not dating (or enjoying freshman life) because I had a "boyfriend" back home who was a senior in high school... and apparently was dating everyone in his senior class, while I sat in my dorm room thinking we were still a "thing." Ouch. That one still stings. He was certainly not the love of my life, but hello... can a girl at least get a break-up phone call?
Then there's the Newlywed, New Job chapter. It was pretty fun. The hubs and I had just bought our first home, and I was working at one of my favorite jobs ever -- Weight Watchers Magazine. Life was easy, responsibilities were low and the amount of food cooked in our little kitchen was insane. (The amount of free time I had back then still shocks me. I had no clue at the time.)
The years that followed that particular chapter involved a number of job changes and moves for my husband and me. There was the awful (I dare say one of the worst) chapters I simply call Pharmaceutical Sales. The editor in me wants to simply cross that chapter out of the book because it's such an abysmal low in my professional and personal life. I was reminded of this chapter this week by a good friend and colleague from those days as we recounted how my time there involved my manager berating me at a work lunch when I told him I was pregnant... and I quote "I can't fire you, but you could resign."
Needless to say that chapter ended with me resigning.
But one of my more found memories is a chapter that could be called the Bananas and Peanut Butter Chapter. In the years of the job changes I just mentioned (prior to ill-fated Pharma life) I lived with my dad for about 18 months while the hubs started a new job in Florida and I looked for one (sidenote: the Pharma job was what I settled on in Florida. #EpicFail. But I survived.)
I call that chapter Bananas and Peanut Butter because toward the end of that time with my dad (he was already retired at that point and I worked from home... so we spent most of our day together) he told me he had decided that if there was ever a peanut butter and banana shortage, I wouldn't make it. I hadn't really thought that much about how much of the combo I ate, but according to him it was A LOT.
Some things work together and some things do not. Me and Big Pharma? Not a good fit. But Peanut Butter and Bananas. Perfect!
So tell me, if you could break your life down into chapters, what would be your favorite and least favorite chapters?
Check out this classic combo of peanut butter and bananas in a healthy muffin by @ReganJonesRD Tweet this
Banana Peanut Butter Muffins (No Sugar Added and Gluten Free)
Makes 6 muffins
- 1/4 cup oat flour*
- 1/4 cup powdered peanut butter (I used PB2)
- 1 tablespoon ground flax seed
- 1/4 teaspoon Kosher salt
- 1 teaspoon baking powder
- 2 tablespoons olive oil
- 2 tablespoons peanut butter
- 1/4 cup applesauce
- 1/4 cup bakeable sugar substitute (I used a combination of Swerve and stevia)
- 1 mashed overripe banana
- 1 large egg, lightly beaten
- 1/4 cup milk
(*To make oat flour, simply process old fashioned oats in a food processor, blender or coffee grinder until flour consistency).
- Preheat oven to 350 degrees F.
- Coat cups of a muffin pan with cooking spray or line with liners.
- Combine flour, powdered peanut butter, salt and baking powder in a large bowl.
- In a separate bowl, combine oil, peanut butter, applesauce, sugar substitute, banana, egg and milk until well blended. Pour wet ingredients into the dry mixture, and stir just until blended. Divide evenly between muffin cups.
- Bake for 20 - 25 minutes or until wooden pick inserted into center of muffin comes out clean. Let cool in pan at least 5 minutes. Store in refrigerator.