Peanut Butter Banana-Oat Muffins

I've been gearing up for school to start for the past few weeks.  We're breakfast people, so not a whole lot of boxed cereal here, mostly home-cooked.  So, I decided to start doubling my recipes lately and throwing the rest in the freezer to stock up for those rushed early mornings.

Peanut butter and banana are one of my most favorite combinations when it comes to breakfast foods.  I thought about throwing chocolate chips in there, but I decided I shouldn't have chocolate with EVERY meal!!  Plus, we're trying to reduce the amount of sugar, especially refined, in our diets.  What's lovely about these muffins is the banana adds a natural sweetness so you can keep the amount of added sugar lower; remember the blacker the better when it comes to bananas for baking.

Another thing I love about these muffins is they are light and and have a very tender crumb.  No heavy whole wheat bricks here!!

Peanut Butter Banana-Oat Muffins
2 Tbsp. coconut oil
1 cup mashed banana, about 2 large
1/4 cup unrefined sugar (like sucanat)
1 egg
1 tsp. vanilla
1/4 cup natural peanut butter
1/4 cup Greek yogurt (preferably not low-fat)
1/2 milk (I use almond)
1 cup whole wheat flour
1/2 cup oat flour (put oats in blender or spice grinder to grind them up)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 400 degrees F.

In a mixing bowl, mash banana.  Add coconut oil and sugar and whisk until coconut oil is well incorporated.  Add egg, vanilla, peanut butter, yogurt and milk and whisk.  Add they dry ingredients and stir just to combine.  Do not over mix.

Line muffin tin with liners and divide batter evenly into wells.

Bake at 400 degrees F for about 12-14 minutes.  Cool on wire rack.  Store in an airtight container.