Somehow, even though I currently have no job (that starts next week) and no school, there is simply not enough time in the day. I wake up sometime around 6:30 and then in a blink of an eye it’s 10 pm. Sure, I’ve taken care of some things, made some wedding decorations, etc etc, but the major things just sort of sit stagnant. Like that tapestry art I want to make, those papier-mache gnomes that have been wandering the crevices of my mind for a while, the next great american novel that needs to get out of my head….these things go nowhere. I wish they would.
Time just passes far to quickly for my liking. I’m in a state of excited anticipation for my wedding, but when I realized (read remembered) that my dress fitting is tomorrow I sort of freaked out. It literally seemed like yesterday I was trying the dress on and thinking “Geesh, May 28th is forever far away.”
Welllllll. Baking always eases harried minds, and of course nothing slows things down like a good dollop of natural peanut butter. It’s sticky and stuff, so to meander my mood I figured I could use some.
One of my favorite snacks is peanut butter on a banana. I’m sure I’ve mentioned that somewhere here before. Banana and Peanut Butter Oat Muffins are that delicious snack in muffin form. It makes the perfect To-Go version, because you can’t really spoon peanut butter out of the jar when you’re driving down the interstate.
And of course, they are healthy too. Made with ground oatmeal, honey, and natural peanut butter they contain hardly any preservatives or harsh chemicals. The muffins are low in sugar but high in taste and a perfect jumpstart for a hectic day. Just for an extra punch I added dark chocolate chips to half of the batter for my chocolate-loving better half.
Banana and Peanut Butter Oat Muffins
1 cup oats, finely processed
1 tbsp whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1 large banana (about 1/2 cup)
1/4 cup greek yogurt
1/4 cup honey
2 tbsp all natural peanut butter
1 tsp vanilla
1/4 tsp cinnamon
1. Preheat oven to 350F. Combine processed oats, baking soda, cinnamon, and salt in a large bowl.
2. In a separate bowl, mash banana and add greek yogurt, honey, peanut butter, egg, and vanilla. Mix well.
3. Fold banana mixture into the dry mixture and stir until just combined. Do not over stir.
4. Pour batter into greased muffin pans and bake for 25 minutes or until a toothpick comes out clean.