Banana Oatmeal Muffins with Peanut Butter and Jelly
No-Bake Lactation Bars
February 20, 2019
Easy Blueberry Lemon Icebox Cake
June 12, 2019These Banana Oatmeal Muffins with Peanut Butter and Jelly a kid and adult-friendly nourishing addition to an easy breakfast or snack!
I’m back! These past 3 months have consisted of trying to figure out life with a now 3 year old toddler and infant. Let’s just say getting back to work, blogging and recipe development has been slow. Cooking these days is limited and consists of a lot of easy “snack” type meals that are easy to prepare. Breakfast is often whatever I can pull out of the pantry or fridge and feed myself while my toddler eats and I breastfeed my daughter or tending to her blow out. Yes the life!
So I thought these Banana Oatmeal Muffins with Peanut Butter and Jelly were the perfect recipe to share because I have made them about 3 times in the past 2 months and they make breakfast and snack time real easy in my house (and I’m assuming will help you too!). These muffins are also well balanced and provide a good source of protein, carbohydrate, fat and fiber to keep you full and satisfied. I like to pair it for myself or son with some yogurt or milk and fruit for breakfast or eat as is for a snack. They are also easy to change up from week to week. Try different jelly’s or nut butters to change it up!
What are some of your favorite easy breakfasts?!
Stay tuned for more recipes that are here to make your life easier because that is real life for me these days!
- 2 cups old fashioned oats ( 1½ cups oat flour) *
- ¼ cup maple syrup
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ cup low fat milk
- 1 egg
- 2 bananas
- ⅓ cup peanut butter
- `6 tablespoons of jelly of choice
- Preheat oven to 350 degrees. Add paper liners or spray muffin tin with cooking spray.
- In a blender or food processor add all ingredients except the jelly. Blend to combine well.
- Add able 1 tablespoon of batter to the bottom of each muffin tin, then top with ~ ½ tablespoon of jelly, top each muffin with remaining batter.
- Cook in preheated oven for 15 minutes, or until inserted toothpick comes out clean. Let cool for 5 minutes, then remove from muffin tin and cool completely on cooling rack. Store in airtight container. Will last up to 4 days on the counter, 7 days in the fridge or up to 3 months in the freezer.