Bit of a mouthful of a name, but I promise it’s at least a very delicious mouthful! We had some ripe banana sitting in our fruit basket that I had originally wanted to make some muffins with. Upon looking for the muffin tin though, I remembered it had already been packed away (yep – we’re on the move again, but that’s a story for another day!). So I experimented and tried dropping the mixture onto a tray biscuit style to see how they turned out.
… Delicious. They turned out delicious.
They were soft, chewy and almost cake-like in texture. They tasted exactly like banana bread, but instead of having a whole loaf, they instead come in handy mini sized pieces, which makes for good portion control too!
There is plenty of goodness in these though, so even if you inhale a whole bunch of them straight out of the oven (like I unashamedly did), there’s no need to worry! They’re refined sugar free and sweetened with the banana and a bit of local honey, full of healthy fats from the almond meal and peanut butter, and have lovely slow release energy from the wholegrain oats.
They make for good snacks or desserts, or even as a lunchbox treat for kiddies (if they have a no nut policy – sub the peanut butter for some tahini or other seed butter!).
If you make these, please tag me on Instagram or comment below – I’d love to hear if you enjoyed them!
- 1 and 1/2 cups rolled oats
- 1/2 cup almond meal
- 1 egg
- 1/2 natural peanut butter (no added sugar or oils)
- 1 large ripe banana, mashed (approx 3/4 cup)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 cup honey
- Preheat oven to 180 degrees celcius.
- Place all ingredients in a large mixing bowl and stir until well combined.
- Place heaped spoonfuls onto a lined and/or greased baking tray.
- Bake for 20 minutes, or until edges are golden.
- Carefully remove from the tray with a spatula and let them cool on a cookie rack.
- Best eaten on the same day, or keep in an airtight container in the fridge and warm up when ready to eat.