Mini Chocolate Peanut Butter Banana Muffins {Healthier}

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:

family picture wall, still in progress...and desperately in need of a level

 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.

The Recipe:

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.

{Printable Recipe}

The Results:

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.  🙂