Thursday, July 28, 2016
I like to do this thing where I pin about 3,584,267 healthy peanut butter-and-chocolate recipes on Pinterest. And then I get overwhelmed looking at all of them because they're so similar, and I can never decide which recipe to try.
But! This week, I up and chose one to try! And it was one of the best decisions I made all week. I revised the original recipe quite a bit, removing the sugar and subbing some unhealthier ingredients with better-for-you ones. It was a risk, but it was one I was willing to take. (After all, I've created multiple healthy recipes before that ended up tasting not great whatsoever, so I'm used to it.)
Now I LOVE baking with almond butter, but one of my friends recently told me she was way more into peanut butter than almond butter. Also, she was wanting to experiment with chia seeds, a super healthy and nutritious food, filled with protein, fiber, Omega-3 fatty acids, etc. So, I made it a mission of mine to bake something yummy with both peanut butter and chia seeds.
So I noticed my freezer was starting to get pretty full...of overripe bananas...which may sound ridiculous, but I was excited because that meant I had to try a new recipe. (Yes, I had to, I had no choice...)
The result was these awesome and healthy banana oat muffins. They're super easy, with minimal ingredients, and I love the sweet flavors from the banana and coconut.
This is a quick, 30-minute treat everyone will love, perfect for kids and adults. My brother scarfed down two of these in less than two minutes, so I took that as a good sign. (I may or may not have done the same thing right before him.)