PB & Yay!

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For the longest time I have been making Kinda Like Muffins for the kids. They are the ultimate grab-n-go snack and always stocked in the freezer.  Over time they have evolved into other creations by changing up the ingredients, but always using the dates, bananas and oats as the base.

Ava had been asking me to add peanut butter to them and I was being lazy and not doing it.  So, I finally added peanut butter and chopped peanuts and YAY! they taste better than I thought.  In fact, they resemble a peanut butter cookie. Of course, I much prefer keeping these in the house than peanut butter cookies.  Needless to say, I had a very pleased child who now has her stash in the freezer!



With all the activities our family is involved in, the back and forth and extra kids these have been a saving grace. They are loaded with energy fueling nutrition, the kind your body can digest.  I always double the recipe and store in the freezer.  The kids take them out and eat them as is or pack them in their lunches.  They taste amazing warm!



Makes about 18-20 depending on how large you want them


2 ripe bananas
1/2 cup soft dates (to soften, soak for about 15 min in warm water and drain)
1 teaspoon cinnamon
1 teaspoon vanilla
2 cups oats
1/4-1/3 cup peanut butter (no added oil)
1/4 cup chopped peanuts
1/2 tablespoon hemp seeds
1/2 tablespoon chia seeds
1 teaspoon baking powder
2 cups rolled oats, divided
3-4 tablespoons non-dairy dark chocolate chips




Preheat oven to 350F and line a large baking sheet with parchment paper.

Add the peeled bananas, pitted dates, and vanilla into a food processor.  Process until smooth.

Add in the cinnamon, chia seeds, hemp seeds, and baking powder and process again until combined and smooth.

Add in 1 1/2 cups of the rolled oats and process for a few seconds, just long enough to roughly chop the oats and combine the mixture.

Take the remaining oats and pour them into a medium sized bowl and add the mixture from the processor to the bowl.  Add the peanut butter, chopped peanuts and chocolate chips and stir until mixed in.

Spoon dough onto the parchment paper. Do not press down on the dough to flatten, they do not expand when cooking so you can place them close together.  They will look like mounds of the mixture.

Bake for 10 minutes, rotate the pan and bake for another 10 minutes.

Immediately transfer onto a cooling rack to cool completely.


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