7. Cookies With Peanut Butter And Banana
You only need one bowl and a whisk to make these peanut butter treats. You most likely have all of the ingredients in your pantry right now. They include 1 and 1/3 cups creamy peanut butter; 1/2 cup very ripe banana, mashed, 1/2 cup dark brown sugar, firmly packed, 1 large egg, 2 teaspoons vanilla extract, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 tablespoons sugar, 1/4 tsp sea salt.
Set the oven to 350 degrees. Put parchment paper on a baking pan and set it aside. Cream the peanut butter, brown sugar, and mashed banana until smooth. Add the vanilla extract and the egg. To combine, mix everything together.
The flour, baking soda, and salt should all be combined in a small bowl. The peanut butter and banana mixture should now be added to the flour mixture.
Place them on baking sheets and roll into 1-inch balls. Press them down with a fork that has been dipped in granulated sugar in a crisscross pattern. Bake for 8 minutes and let cool for two minutes.
You may mix things up by using different flavors, such as peanut butter and chocolate chips in one batch and almond butter and raisins in the other.
8. Banana Zucchini Oatmeal Cups
These whole-grain baked oatmeal cups with banana and zucchini are a quick and healthy breakfast or afternoon snack! This is easy to prepare and to make it more delicious, you may add a dollop of peanut butter.
The ingredients that you need are 1 tablespoon ground flaxseed, 1/4 cup almond butter, 1/4 cup pure maple syrup, 1 cup mashed overripe banana, 1 and a half cups grated zucchini, half cup unsweetened vanilla almond milk, 1 teaspoon vanilla extract, 3 cups old-fashioned oats, 1 tablespoon baking powder, 1 teaspoon cinnamon, and half teaspoon fine sea salt.
Preheat the oven to 375. Spray or line a muffin tin. Combine water and flax in a small bowl. Stir and put aside to “gel.” In a large bowl, mash the bananas with a fork. Ensure that they measure 1 cup. Stir together the grated zucchini, almond milk, vanilla, almond butter, maple syrup, and flax mixture.
Add oats, baking powder, cinnamon, salt, and other additional ingredients. Stir until mixed. Fill muffin cups to the top. If only one muffin tray is used, there will be extra batter.
Bake for 23 to 28 minutes, or until a fork comes out clean. Refrigerate oatmeal cups in an airtight container.