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Ingredientes
- 1 c. quick-cooking rolled oats
- 2 small to medium bananas
- 1/4 c. buttermilk
- 1/2 c. maple syrup
- 1/4 c. peanut butter
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 c. whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1/2 teaspoon salt
- 1 c. fresh blueberries or possibly frzn blueberries without liquid, thawed
Direcciones
- Heat oven to 375°F.In a microwave, heat a jar of peanut butter till it becomes gooey and soft. Set aside to cool slightly.
- Grease 12 muffin cups, line with paper baking cups, or possibly use silicon muffin tins.
- In a blender, process bananas till liquefied. Add in sufficient buttermilk (1/4 cup or possibly so) and thoroughly blend till the mix measures 1¼ cups. Transfer mix to a large bowl. Add in rolled oats to banana mix and let stand for 5 min.
- In a second bowl, thoroughly mix baking soda, cinnamon, and salt. Add in flour and mix well.
- In the blender, put together maple syrup and egg; process till liquefied. then add in peanut butter and vanilla. Blend well. Pour this mix (the syrup, oil and egg mix) into the rolled oats; stir well. Stir in the dry ingredients (flour, salt, cinnamon, and baking soda).
- Lastly, mix in the blueberries.
- Fill greased muffin cups about 3/4 full.
- Bake at 375°F for 20 to 25 min or possibly till a toothpick inserted in center comes out clean.
- Makes 12 muffins.
- Variation: Substitute raisins or possibly craisins for blueberriesâtheyâre a bit drier but great with coffee!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 6 servings | |
| Calories 317 | |
| Calories from Fat 66 | 21% |
| Total Fat 7.82g | 10% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 481mg | 20% |
| Potassium 330mg | 9% |
| Total Carbs 55.54g | 15% |
| Dietary Fiber 6.5g | 22% |
| Sugars 19.75g | 13% |
| Protein 9.64g | 15% |
