- 3 ripe bananas
- 2 cups rolled oats
- 1 cup natural chunky peanut butter
- 1 cup dark chocolate chips
- I used a hand mixer to blend it all together, then ice cream scooped 12 muffin tins full. Bake at 350 for 20 minutes.
I found a few awesome things on the last trip to Walmart that really helps these be better for me. First is Smuckers Natural Chunky peanut butter. According to its ingredients list it contains only peanuts and salt.
The second is this package of dark chocolate chips. Most of the chocolate chips I found had soy lecithin in it. These had relatively lower sugar and no soy. Win win.
So if my calculations are correct, each muffin should come in at just over 11g of sugar — coming mostly from the chocolate chips (which honestly I could probably reduce by half and they’d still be tasty).
I can see these being a great breakfast before the gym so I can burn off the sugar.