This was a bit of a random recipe I put together that turned out really tasty. I wanted to limit the sugar, since the overripe banana makes the muffins so sweet already and I incorporated some quick oats to make it a bit of a whole food, textured vibe. The only issue was that the muffins got a bit stuck in the patty pans, but other than that – these muffins were perfect with a morning coffee and as a snack throughout the day! This recipe made around 12 small muffins.

Wet ingredients

• 1 big very ripe banana (nearly black)
• 1 tsp vanilla extract
• 3/4 cup soy milk
• 1/4 cup vegetable oil
• 2 tbsp crunchy peanut butter
• Squeeze of 1 half of a lemon

Dry ingredients

• 1 cup quick oats
• 1 cup plain flour
• 1 tbsp baking soda
• 2 tbsp brown sugar
• 1 tsp salt

Method

1. Preheat the oven to 200C. Mash the banana in a mixing bowl. Mix all of the wet ingredients into the bowl.

2. In a separate mixing bowl, combine all of the dry ingredients. Add the wet mixture into the dry mixture and combine well.

3. Line a muffin tray with patty pans. Add a scoop of batter into each patty pan and bake for 25-30 minutes.

4. Open up a muffin to check if they’re cooked through, wait for the muffins to cool down and enjoy!

If you made this recipe, make sure to tag me at @cookwithpez on Instagram to show me your delicious creation!