Ingredients

The following ingredients have 12 Servings
  • 2 small ripe bananas
  • 1/2 cup unsweetened applesauce
  • 1/2 cup natural peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup milk (any variety)
  • 2 tablespoons ground flaxseed (optional)
  • 2 1/2 cups rolled oats
  • 1/4 cup jelly

Instruction

  • Preheat oven to 350 degrees F and line a 12 cup muffin tin with liners.
  • Mash the bananas with the applesauce and the peanut butter. Stir in the egg, vanilla, milk, and flaxseed until well combined. Add the oats and stir until all the ingredients are fully incorporated. Allow the mixture to sit for 10 to 30 minutes at room temperature for the oats to absorb the liquids and soften.
  • Fill each cupcake liner about 1/2 the way full of the oatmeal mixture. Dollop one teaspoon of jelly on each muffin and top with 1-2 tablespoons remaining batter on each muffin--just enough to cover the jelly.
  • Bake for 25 minutes. Cool for 10 minutes in the muffin tin and then remove from the muffin tin, serve, or cool fully before storing.