So I’m still eating clean…and I thought I would share a muffin I made the other day that was incredibly satisfying! Now as you all know, I like to bake. But I don’t necessarily like to eat what I bake, so normally I bake it and give most of it away. Well, not these muffins. I made them with very few ingredients and the kids and I chowed down. LJB even decided he didn’t want to share with the dogs like he normally does!
So it starts with mushy bananas. We’ve all been there – buy some bananas, forget to eat until they are over-ripe and then we are in the position of baking something or wasting food. I choose to bake.
Mush the bananas in a bowl. Add eggs.
Add peanut butter and vanilla and mix together.
Add meusli, cinnamon and nutmeg.
Mix until combined.
Drop into muffin tins.
Bake about 18-20 minutes.
3 ripe bananas
1 teaspoon vanilla
1/2 cup natural creamy peanut butter
2 cups meusli cereal (I used Bob’s Red Mill which happens to be gluten free, wheat free and dairy free and low in sugar)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
In a large bowl, mash bananas. Add eggs, vanilla and peanut butter. Mix to combine. Add meusli, cinnamon and nutmeg and stir. Drop into cupcake liners in a baking tin and bake at 350 degrees for 18-20 minutes.