Few weeks ago a Saturday morning I had almost nothing at home in order to make a proper weekend breakfast.. searching online for quick breakfast ideas I came across with this great recipe from Ambitious Kitchen. Super easy banana muffins with peanut butter, oats and chocolate chips. They needed just basic ingredients (peanut butter, oats, bananas and eggs are always in stock at my home...) and as their name reveals, they had one my favourite flavour combo: banana + peanut butter + chocolate! They are super moist, full of flavour and really super quick and easy to make!

One of the most important ingredients of these muffins are the bananas. Make sure to use ripe bananas, since they are softer, sweeter and full in flavour. If your bananas are not ripe, it will be harder for you to smash them and puree them. One trick to ripen your bananas is to put your bananas along with a couple of ripe bananas and an apple in paper bag and close it loosely, the unripe bananas should ripe within a day. A quicker method is by baking them: preheat the oven at 150°C (300°F) and place the unpeeled bananas on a foil-lined baking sheet. Bake for 20-25 minutes, flipping halfway, until they become total black on the outer side. Remove from the oven and let them cool before using them.

Once you have your ripe and sweet bananas, the next important ingredient is the peanut butter. Depending on your taste, feel free to use smooth or crunchy peanut butter. Then the recipe asks for oat flour. I almost never have oat flour at home and I need to go to the store with organic products to get it. Therefore I just blend oats until the get almost the texture of flour. To get 1 cup of oat flour you should blend about 1 1/4 cups oat flakes. The rest ingredients are there for ensuring proper texture (eggs, baking powder, milk) and for enhancing the flavour (honey, vanilla extract, cinnamon, salt and chocolate chips).

Start by mixing all the dry ingredients in a bowl: the oat flour, the baking powder, the salt and the cinnamon powder. Mix well and set aside.

Then, in another big bowl mash the ripe bananas with a fork until you get a puree texture. Add the peanut butter, the eggs, the honey, the vanilla and the milk. Whisk until fully combined.

Add the dry ingredients into the banana mixture and mix until incorporated. Gently fold in the chocolate chips.

Have a 12-cup muffin pan lined with paper liners or buttered or sprayed with non-stick cooking spray. Fill each muffin cup almost full with batter, using an ice cream scoop or two tablespoons. Unlike regular muffins, these ones do not rise a lot. However, make sure all muffins to have almost the same amount of batter for evenly cooking. If desired sprinkle with more chocolate chips on top of each muffin.

Bake at preheated oven at 170°C (350°F) fan-forced in the middle wrack for 20' - 25' or until a toothpick inserted in the center of the muffin comes out clean.

Once baked let cool for about 5'-10' before removing the muffins from the pan. Then transfer the muffins on a wire rack. Serve warm from the oven or at room temperature.

Once completely cooled, store the muffins in an airtight container at room temperature for a days or in the refrigerator for up to 3 days. You can also freeze the muffins. Once cooled completely, wrap each muffin with a plastic wrap and store in the freezer for up to 3 months. Once want to consume, remove from the freezer and let thaw at room temperature.