Ingredients:

  • 3 cups rolled oats (old fashioned)
  • 2 large over-ripe bananas
  • 2 large eggs
  • 1.25 cups milk of choice
  • 0.25 cup maple syrup or honey
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 0.5 tsp sea salt
  • 0.5 cup dark chocolate chips
  • 3 tbsp creamy peanut butter

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, mash the bananas until they reach a liquid consistency with very few lumps.
  2. Whisk in the eggs, milk, maple syrup, and vanilla extract until the mixture is uniform and pale yellow.
  3. Fold in the rolled oats, cinnamon, baking powder, and sea salt. Swirl in the creamy peanut butter until evenly distributed.
  4. Allow the batter to rest in the bowl for 5 minutes. This critical hydration step allows the oats to absorb the liquid for a better structure.
  5. Fold in the dark chocolate chips after the resting period.
  6. Divide the batter evenly into a 12-count standard muffin tin lined with parchment or sprayed with non-stick spray (about 1/4 cup per slot).
  7. Bake for 20–22 minutes until the tops are firm to the touch and the edges are lightly golden brown.