This is a sponsored post written by me on behalf of Kraft Peanut Butter. All opinions are 100% mine.
First of all, let me start by saying that these have officially been made twice in different ways, and are definitely a hit in our household. The kids love them, and so does my husband. It’s a HUGE win, and they’re actually healthy (and please note, I am well aware this has sugar and fat in it, but this is a gazillion times better for you than store bought stuff and has basically no refined sugar in it!). Oh, and they have this insanely good fudgey texture to them, too. I’m about to make a third batch of them over the course of a week, which makes me feel, like, SUPER domestic, as a mom who basically never bakes.
We started giving the kids peanut butter basically as soon as they started solids, and they loved it, but sometimes struggled with the texture, so I started putting it into things for them. I use Kraft Peanut Butter, a banana, milk, and a little honey and blend it all up. Delicious. But let’s get back to the delicious muffin recipe…
I found the original recipe on Chocolate Covered Katie, but have made a couple of changes to it. Still, she gets credit for this delicious treat entering my household.
- 2 packs (or 1/2 cup) of instant oatmeal/quick oats in whatever flavour you like. I normally use plain, but had the maple ones on hand.
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1 medium banana
- 1 can (540 mL or 19 oz) of drained and rinsed white beans or chick peas (sodium-free) Note: white beans give a much milder taste to the recipe. As it turns out, chick peas have quite a strong flavour in this recipe!
- 1/4 cup Kraft 100% All Natural Peanut Butter (I like the plain or honey for this recipe!)
- If your peanut butter and/or quick oats are not sweetened, also add 1/4 cup of honey or maple syrup
- optional: handful mini chocolate chips
Preheat the oven to 350 F and line 12 muffin cups. Drain the beans and rinse very well in order to get rid of any bean taste. Blend all ingredients until smooth in a blender, occasionally stopping to mix everything if needed. I like to blend the beans first then pour everything else in. It’s easier on the blender.
Fill muffin cups about 2/3 of the way – I use silicone liners because nothing sticks to them and it’s way easier to just remove the muffins and eat. Bake for 15-20 minutes depending on your oven – I have induction and 17 minutes is the perfect amount of time.
Let them sit for about 15 minutes until they cool because they will likely look underdone when you take them out. They’ll harden up a bit.
They’re good warm, of course, but I just leave these guys right on the countertop, covered up, and they’re super easy to grab for breakfast, on the go, or to give to the kids. Speaking of kids, here’s proof they like them!
Jude stole some of Luca’s while he had a mouthful. These kids make me laugh!
If you want to keep them longer than a couple of days, store them in the fridge. They also freeze well!
The first time I made these, I put chocolate chips in them and they basically disappeared off of the counter. These ones are also almost gone and I literally just made them. I’m telling you, they’re that good. And because they’re so full of fibre and protein, have very little sugar, and come with a healthy dose of potassium, you can feel good about eating them and giving them to the kids. I know I do!
Here is the approximate nutritional value (made with plain oats and without chocolate chips)
If you try these, let me know! And if you add anything to the recipe to make them even tastier, definitely tell me! I want to try these with the crunchy peanut butter next! Yum!
And if you like this recipe, you might also like these peanut butter, banana & chocolate popsicles!