So, you may have noticed that I was a little AWOL last week.
I have lots of reasons that might explain it…
Like, I was working on a decor project for my house:
Or, I was under the influence of heavy drugs while I passed a kidney stone:
Or maybe even, that I was walking in our Seattle Walk for MS:
But really, I think I was just being lazy.
So, I’m finally back – and with a week full of showers and it being Spring Break for the boys, I’m pretty sure some baking projects will be happening.
We started the week off with a healthy-ish breakfast snack.
Mini Chocolate Peanut Butter Banana Muffins, adapted from Dashing Dish
1 3/4 c old-fashioned oats
3 egg whites
3/4 c cocoa powder
1 banana, mashed
6 oz Greek yogurt (I used strawberry flavored b/c that’s what I had)
1/2 t baking powder
1 1/2 t baking soda
1/4 t s alt
1 c hot water
1/2 c sugar
1/2 c creamy peanut butter
Preheat oven to 350 degrees. Line a 24 cup mini muffin pans with mini muffin liners or spray muffin tin with non-stick cooking spray. Set aside.
(If your peanut butter it thick, place it in a mug or microwave safe bowl, and microwave for 30-45 seconds, or until melted.)
In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is well-mixed.
Place mixture in a large liquid measuring cup, and divide batter between muffin tins. Place muffin tin in the oven and bake for 15-18 minutes, or until a toothpick comes out clean. Cool muffins before removing from pan.
I altered a couple of things from the original recipe that probably altered how healthy these are. The big thing I altered was that I used actual sugar instead of a sugar substitute.
(To be honest, sugar substitutes have always scared me a little, and we don’t use them hardly at all. I bet there are good ones out there, but I haven’t tried them. I just feel better if it’s natural sugar. If you are comfortable with a sugar substitute, click on the original recipe, above, and Katie has very clear directions on what to use in what amount.)
Anyways, I did halve the amount, so it wasn’t too bad – but…I think the flavor suffered a bit.
My first batch turned out a little blah. Now, maybe that’s because I’m used to and enjoy intense flavors (especially when it’s a chocolate/peanut butter combo), but I was a little underwhelmed. Honestly, they weren’t bad at all, just not what I was expecting. Though I have to admit, after a couple, I couldn’t stop popping them in. My oldest loved them right from the start – and worked his way through several before I caught him.
As I munched on a few, I realized I had enough batter left to make an additional dozen muffins, so I decided to crank them up a notch. I added a bit more sugar, a little more salt, and topped them with some peanut butter chips I had. And that did the trick!
(I do realize that this probably negated some of the healthiness of the muffins, but they certainly had more of a flavor punch.)
So, I guess you can decide for yourself what you’re looking for when you make these. You really can’t go wrong with either.
And I promise I’m going to be better about cooking/blogging this week. 🙂