Peanut Butter Banana Oat Muffins

I did tell you guys that I would get you this recipe. I have a confession, There wasn't really a recipe. I tend not to use them, or rather use them as guidelines. I do the same with my crochet patterns too. I'm so awful! lol. BUT, I will give you what I got. Some of these items can be substituted, like the PB Fit with real peanut butter, but it does mean you'll have slightly different results.

INGREDIENTS:

• 1 cup oat flour (we made ours by throwing some oats into our Ninja and blending until ground)
• 1/2 cup all purpose flour
• 2 ripe bananas
• 1/4 cup melted butter
• 4 tbsp PB Fit powder
• 1 egg
• 3/4 cup brown sugar
• a sprinkling of apple pie spice (blend of nutmeg, allspice and cinnamon)
• a splash or two of milk, mostly for consistency
• 1/4 to 1/2 cup dark chocolate chips (or desired amount)
• chopped almonds for topping
• 1 tsp baking soda
• pinch of salt

PRE HEAT OVEN TO 350 deg

     First, we mashed the bananas, like you would for banana bread. Essentially that's what this recipe is.  Banana bread in muffin form. 

     After they were mashed, we added the butter, brown sugar and egg. mixing until well blended. 

     Next was the PB Fit, spices, and flours. This is where the salt and baking soda *should* have been added. We threw in a splash of milk because the batter was too thick, likely due to the PB powder. You want it to be thicker than pancake batter but thinner than cookie dough. 

     Then we folded in the chocolate chips, scooped it into lined muffin tins, topped with chopped almonds and baked for 25 mins. 
 
     That's it!  They came out a bit dense, but again, we forgot baking soda and salt.... the flavor was incredible anyways. These make great little snacks, or a good on the go breakfast. 

     A word or two on substitutions. If you so desired, you can substitute the milk and PB Fit with some good old fashioned peanut butter. The brown sugar would be just fine as regular white sugar, and you could even reduce it to 1/2 cup if they came out too sweet. Also, feel free to sub the add-in's with anything of your choosing. Should still cook up the same, as long as they don't add too much liquid to the mixture. Again, you want the consistency to be like gooey cookie dough. Not like runny cake batter.