Let’s all just agree on one thing: muffin tops are superior to the muffin bottoms. Like, who gets excited to eat the muffin bottoms? The top is where the party is.
But the bottoms I made are so ooey gooey and delicious and won’t give you a literal muffin top. Or bottom.
During my Sunday food prep today, I decided to make another batch of my banana oat cookies, but this time I subbed greek yogurt for peanut butter and a muffin tray for a cookie tray.
I actually felt an odd sense of betrayal as I made these. Like I was cheating on a boyfriend. A peanut butter boyfriend. Because peanut butter is my boyfriend.
This is the single life.
I think I might like this batch even more than the first. They’re moist (ewww yucky word), dense, and really banana-y.
In a bowl add:
-3 spotted bananas
-a 3-second squeeze of honey
-a bunch of spoonfuls of plain greek yogurt (mine was homemade)
-enough oats to make it batter-y
-lots of cinnamon
Next, mix everything together and make sure the bananas are really mashed. Spoon the batter into a muffin tray filling each one up about halfway; I had enough batter for nine. Stick them in the oven at 350 for 16-18 minutes.
They won’t rise at all but the tops will get golden brown and if you stick a fork in the middle and it comes out clean, they’re ready
to be eaten on the spot!
Can’t wait to have them for breakfasts this week. Make anything good this weekend?