No school for four days! Yay!
And these are my plans:
3. Catch up on recorded TV shows
5. Neglect my homework
6. Grocery shop.... so I can bake
Perfect plan :)
So I decided to start with mini Banana PB Oatmeal Muffins!
Peanut butter, oats, and banana..... mmmmm.
Also, while on break, I've decided to change up my blog a little. I'm feeling it needs a little face lift, and I figured that fall break was the perfect time to do it! Annnnd I'm super excited.
As you can tell :)
Anyways, I found a recipe for low fat oatmeal banana bread on one of my favorite blogs, Joy the Baker, changed it up a little by adding some peanut butter, and made them into mini muffins!
And here's the recipe!
Be on the lookout for a refreshed Nutmeg!
PB Banana Oatmeal Mini Muffins
1 1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. cinnamon
3 tsp. canola oil
1 lg. egg, beaten
2 md. egg whites, beaten
3 large bananas
1/2 cup peanut butter (creamy or chunky)
1 cup uncooked oats (+ extra for sprinkling)
Preheat oven to 350F and grease mini muffin tin with cooking spray.
In a large bowl, mix dry ingredients, oats, and cinnamon together.
In a smaller bowl, mash bananas and mix in oil and whole egg.
Add wet ingredients to dry along with peanut butter and mix well; batter will be pretty thick.
In a separate bowl, beat egg whites until medium stiff peaks form.
Fold egg whites into batter in three additions.
Using a tbsp., fill muffin tin and sprinkle tops with additional oats.
Bake for about 10 minutes.