Preheat the oven to 350 degrees. Grease a mini muffin pan with non-stick cooking spray and set aside. In a medium bowl, stir the banana and peanut butter together. Add the other ingredients and mix until combined. Using a small cookie scoop, drop the mixture into the cups of the muffin tin. Press down on the batter to smooth out the top and fill out the muffin cup. Bake for 14 minutes. Store in an airtight container at room temperature.
Healthy, kid-approved little bites of goodness! Like an oatmeal cookie, but in mini muffin form so they are adorable as well. You won’t be able to keep these around for more than a day or two – may I suggest making a double batch?!
Feel good about giving these to your kids – no flour or eggs and the sugar is optional (but even then, I used coconut sugar which is way healthier than white sugar). You can also omit the chocolate chips and double the raisins. It’s only 3 tablespoons though, and the combination of the chocolate with the chewy raisins is an absolute favorite of mine.
How cute are these?! Poppable little bites of awesomeness. I mentioned before that you can omit the sugar altogether. My sweet tooth is kind of out of control, so I wanted to add it. Between the bananas and peanut butter, these may be sweet enough for you without the sugar. Taste the mixture before you add it.
Mini Oatmeal Chocolate Chip Muffins
1 over-ripe banana, mashed
1/2 cup peanut butter
1 cup oats
3 tablespoons raisins
3 tablespoons mini chocolate chips
1 teaspoon coconut sugar (optional)
1 teaspoon vanilla extract
pinch of salt
(Source: Adapted from Chocolate Covered Katie)