Peanut Butter Banana Muffins

1 cup all purpose flour
1 cup whole wheat flour
1 ½ cups quick oats (see note)
2 heaping tablespoons ground flax seed (optional)
2/3 cup brown sugar, packed
2 tbsp baking powder
2 cups lowfat milk
1 cup smooth peanut butter
1 ¼ cups mashed banana (about 3 medium over ripe bananas)
2 eggs, beaten
¼ cup canola oil
1 tbsp vanilla extract
1 cup semi sweet chocolate chips

*If you don’t have any quick oats on hand, simply pulse the same amount of Old Fashioned Oats in a food processor a couple times to break them up a bit.
*I freeze the bulk of the muffins in large zipper bags. Then, I can take out a few at a time, microwave them for 30 seconds and have “like fresh” muffins anytime

Preheat the oven to 375 and line muffin tins with paper liners.

In a large bowl, whisk together the flours, oats, flax, brown sugar, and baking powder. Set aside.

In a separate bowl, stir together the mashed bananas and peanut butter until completely combined.

Next, add the milk, eggs, oil, and vanilla to the banana mixture and whisk to combine.

Add the liquid ingredients to the dry ingredients and stir until just combined. Gently fold in the chocolate chips.

Fill the prepared muffin tins ¾ full and bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly browned.

Makes 30 muffins

Serving Size: 1 muffin

Number of Servings: 30

Recipe submitted by SparkPeople user SWRLYGRL.