Sugar-Free Sea Salt Banana Peanut Butter Oatmeal Quick Muffins [Healthy Main Dish]
This is from my 'if it doesn't taste good, you can punish me' series! Here’s the story: I had a jar of chunky peanut butter at home that urgently needed to be used up (actually, it’s because not many people at home eat peanut butter, and it's hard to go through a big jar). So, I made this sugar-free, slightly salty stuffed muffin. It's absolutely aromatic! Following my coconut-banana muffins, this is another quick, delicious main bread recipe! You don't even need yogurt or milk to make it. With added oatmeal, it makes the muffins more filling, helping to stave off hunger longer, giving it a dense texture while the banana filling remains super soft and tender! Chewing on those crunchy peanut bits brings an instant burst of joy ~ Plus, the sweet and salty combo! The perfect soft-and-firm texture mix! Aromatic! Aromatic!! Aromatic!!! Delicious! Delicious!! Delicious!!! Great hot or cold! Even taken out of the freezer and thawed a bit, it still tastes amazing! Eating the frozen banana inside feels as satisfying as eating ice cream!
Ingredients
Steps
Peel two bananas with black spots, mash them together with one egg, 40-50g chunky peanut butter (I used 40g, which works), and 1g vanilla extract. Mix well.
Add the dry ingredients listed above.
Mix just until no dry flour is visible. Do not overmix.
Using a small spoon, scoop a spoonful of the mixture from Step 2 into muffin cup liners in the molds. Not too much nor too little.
Cut the banana for stuffing into 1-1.5cm thick pieces. Spread 1-1.5g of sea salt on a cutting board and roll the banana cuts in the salt to lightly coat both sides (don’t overdo the salt).
Gently press the salted banana stuffing into the muffin batter from Step 4.
Divide and pour the remaining batter evenly to fill the muffin liners.
Preheat the oven to 180°C and bake in the middle rack for 35 minutes.