These muffins are relatively guilt free, and perfect for munching during a rainy Saturday movie marathon.  Oats, low-fat yogurt, and Splenda help alleviate any guilt over a lazy afternoon of musicals and muffins.


Peanut Butter and Banana Muffins with Oats and Chocolate Chips



1 1/2 cups unbleached all-purpose flour
1 cup Quaker oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp canola oil
1/4 cup and 2 tbs Splenda brown sugar blend
2 large organic eggs
2 organic bananas, mashed
4 tbsp creamy organic peanut butter
1 6oz container of low-fat vanilla yogurt
1 cup of milk chocolate chips

How I Made Them:

Preheat the oven to 375 degrees.  Line a muffin tin with festive paper liners.

Combine the flour, oats, baking soda, baking powder, and salt in a large mixing bowl (a fork works nicely to sift it all together). In a smaller bowl, combine the bananas, oil, eggs, brown sugar, and peanut butter.  Mix well until there are no large chunks of banana or peanut butter.

Use a spatula to mix the wet ingredients with the dry. When thoroughly combined, fold in the chocolate chips. Fill the muffin cups 3/4 full and bake for 18 minutes or until a cake tester comes out clean.

How They Turned Out:

Yummy and moist (even though the oats were a little past their sell-by date). Perfect with cold milk or a cup of black tea. This batch made 15 muffins, which is an odd number. They baked up perfectly, so I wouldn’t overfill the cups — maybe stretch it to 18.