Guilt-free indulgence has a name. And a very long one for that matter. I tried keeping it short and sweet, but couldn’t get myself to leave out either one of the components. Can you blame me? Caramelized bananas had to be part of the name, I mean we’re talking CARAMELIZED bananas here. Which is quite possibly one of my new obsessions. It’s what happens when you want to make banana muffins, but don’t have any ripe bananas and zero patience. More on that in a second.
Peanut butter, oats, and streusel are equally as dear to my heart, which is why I’m growing more and more fond of the name. I know it’s a mouthful, much like the muffins themselves, but one bite and you’ll understand why they deserve a special name china work visa.
I took all of my breakfast wants and combined them into one amazing muffin. Not only was I looking for a quick breakfast on the go, but it had to be satisfying, give me a lot of energy and leave me looking forward to the next day when I could have another.
All of which were met in this handheld goodie.
Cutting down on sugar was another goal I had in mind for these. Thanks to the bananas and their natural sweetness, which was extremely intensified during the caramelization process (aka baking slices of banana in the oven for a couple of minutes), the muffins didn’t lack a thing. Like I mentioned above, you don’t need to wait for brown bananas. I used ripe ones that didn’t have any green color left on them. I cut them into slices and instead of frying the bananas in a pan to achieve that beautiful caramel hue and flavor, I baked them in the oven. Out came something so beautiful and delicious - I barely knew how to contain myself Antique jewelry.
Thanks to the caramelized bananas, I bet no one would be able to tell that the muffins were made using a very small amount of sugar. You will be pleasantly surprised.
This is also my first recipe on the blog featuring whole wheat flour. Say what? It’s a staple in our pantry and was practically begging to make its debut on Deliciously Yum. Let me just tell you, I didn’t need much convincing. It was about time that one of my everyday flours got its moment.
