½ cup Brown Sugar
½ cup Peanut Butter
1 cup Quick Cooking Oats
1 cup All Purpose Flour
1 tsp Baking Soda
¼ tsp Salt
3 Bananas, over ripe and mashed
1 medium Zucchini, shredded
1 Whole Egg
2 egg whites
1 tsp Vanilla
¼ cup Almond Milk
1/4 cup Peanut Butter or Chocolate Chips, I like a mix of the two.
Mix your Oats, Flour, Baking Soda, and Salt in a bowl and set aside.
In a mixer, cream the Brown Sugar with the Peanut Butter until well incorporated.
Mix in your Bananas and mix until the whole mixture is creamy and satiny.
Add in your Eggs and Vanilla.
Slowly add in your dry ingredients just until mixed together.
Slowly add in your 1/4 cup of Almond Milk just until the mix is fully incorporated and liquid.
Mix in your shredded Zucchini and Chocolate of Peanut Butter Chips.
– Add in shredded carrot for added nutrition and flavour!
-If you microwave your Bananas for a a minute or so to defrost, they come out perfectly for baking. Use a potato masher to mush them up to perfect consistency!
-Use an ice cream scoop to measure out your muffins, they end up all come out the same size and it’s easier to get in the tin!
Bake at 350 Degrees for 20-22 minutes, flipping halfway through, or until golden brown and your toothpick comes out clean.
Makes 18-20 muffins.