Peanut Butter Banana Muffins

What is it about school that makes kids to hungry? It must be all that learning and brain activity that signals their bellies to think they need fuel. My little girls are in preschool for only 3 hours but when I pick them up the first thing they ask is it I have a snack for them. The funny thing is they get a little snack as school and even before that they always eat a good breakfast. I've gotten in the habit of now bringing a little snack and cup of water for them to enjoy on the ride home. It being 11:30am when I pick them up I would rather them have something small so they still eat a good lunch. These little "mini" muffins fit the bill perfectly. They are small enough so they don't ruin their lunch and delicious because we all know that is the most important thing. Of course they are healthy too. Each little muffin contains good-for-you fiber from the whole wheat flour, oats, and peanuts, and nutrients like potassium from the bananas. The chocolate chips seal the deal for my kids. Hope you enjoy and have a great weekend.

Photo Courtesy of Meal Makeover Moms

Peanut Butter Banana Muffins
recipe source Meal Makeover Moms

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup quick-cooking oats
• 2 teaspoons baking powder
• 1/2 teaspoons salt
• 2 large eggs, beaten
• 2 ripe bananas, mashed (about 1 cup)
• 3/4 cup 1% low-fat milk
• 1/2 cup brown sugar
• 1/3 cup creamy peanut butter
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1/4 cup mini semi-sweet chocolate chips
• 1/4 cup roasted peanuts, coarsely chopped (or finely chopped if your kids prefer them that way), I omitted the nuts all together.

1. Preheat oven to 350F. Lightly oil or coat 12 muffin cups or mini muffins cups with nonstick cooking spray and set aside.
2. Whisk together the all-purpose flour, whole wheat flour, oats, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk the eggs, banana, milk, brown sugar, peanut butter, oil, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the chocolate chips and chopped peanuts.
4. Spoon the batter into the prepared muffin cups. Bake about 12-20 minutes(depending on if you use standard size muffins cups or mini's), or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving.