Home Sweet Home

We made it home safe and sound from our amazing trip to Florida! It is definitely bitter sweet to be home since we miss our friends dearly, but it was great to see our pups and sleep in our own bed.

I had the day off yesterday to recuperate and relax from the trip home, So I decided to cook up a few things for the work week ahead. I love to food prep for the week so we have healthy options available and aren’t tempted to eat something quick and greasy. One of the easiest and best recipes I have for a quick breakfast are peanut butter banana muffins with chocolate chips!

These peanut butter banana chocolate chip whole wheat muffins are so tasty, you would never know they are actually good for you! The recipe makes about 18 small, but extra sweet muffins. My husband and I take 2-3 to work each day for breakfast and by the end of the week there are never any left over 😊

Dry Ingredients:

1 & 1/4 cup of whole wheat flour

3/4 cup of old fashioned oats or rolled oats

1 tablespoon of baking powder

1/2 teaspoon of salt

1 teaspoon cinnamon

1/3 cup of PB2 (all natural peanut butter in a powder, can be found at any local grocery store)

1 cup dark chocolate chip morsales

Wet Ingredients:

2 overripe bananas

1 large egg

2/3 cup light brown sugar

2 teaspoons of vanilla extract

1 & 1/4 cup of unsweetened vanilla almond milk

Instructions:

Preheat oven to 375 degrees F, then mix together all the dry ingredients except the chocolate chips in a large bowl. Next, smash the bananas in another bowl and mix together light brown sugar, egg, vanilla, and almond milk. Combined the wet ingredients with the dry in large bowl, mix well and then add chocolate chips. Spray muffin tin with your choice of cooking oil ( do not use cupcake or muffin wrappers) and fill each hole roughly 2/3 full with the wet muffin mixture. Bake for 18-20 minutes

Muffins taste the best when warm or reheated for about 15 seconds.

Enjoy!!