Peanut Banana Muffins


As much as I love to cook, there is nothing appealing about having to bake muffins at midnight, especially after a long day of school, workouts, and nannying.  However, this was exactly the situation I was in this past week.  One of my senior classes requires us to create a presentation on “what makes you unique.”  Obviously, I thought cooking would be an easy A for me.  I completely overlooked my busy schedule and had to create a recipe using only ingredients I had on hand, there was no way I was about to make a grocery store run in the middle of the night.  Luckily, I was able to use many staples that I always have on hand to create some yummy muffins to share with my class.  

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  • 1 1/2 cups of whole wheat flour
  • 1 cup of old fashioned oats (not the instant kind)
  • 1/2 tsp. of baking soda
  • 1 tsp. of baking powder
  • 1/4 cup of packed brown sugar
  • 1/4 cup of honey
  • 1/3 cup of natural peanut butter
  • 3 very ripe medium bananas
  • 3 tbsp. of unsweetened apple sauce
  • 4 egg whites
  • 3/4 cup of milk (I used unsweetened almond milk)
  • Servings: 18
  • Difficulty: easy


  • Mix the dry ingredients (flour, salt, baking soda, and baking powder) in a mixing bowl
  • In a separate bowl, combine the remaining ingredients
  • Once each bowl is evenly mixed, combine them together and mix until a batter forms
  • Pour the batter into a lined muffin tin and bake at 350 degrees for 10-12 minutes, until muffins are brown and toothpick inserted comes out clean
  • Let cool and enjoy!


  • Calories: 118
  • Carbohydrates: 21
  • Protein: 4
  • Fat:  3
  • Fiber: 2

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