From our friend over at the The Burlesque Baker
I adapted Georgia’s recipe into Banana Chocolate Chip Granola Cookies, substituting her pumpkin for a mashed banana (that’s what I had on hand!), cutting down the sugar (because bananas sweeten more than pumpkin), adding natural peanut butter for more protein, and pressing the granola into the bottoms of a muffin tin for a more cookie-like shape (I was too lazy to cut them into bars, whoops). These are delicious enough (and healthy enough) to be eaten as a snack or dessert. And you know how I love my dessert. You can also leave out the chocolate for simply Peanut Butter and Banana Granola bars. That would be a healthy fix!
Banana Chocolate Chip Granola Cookies
- 1 and 1/2 cup of oats (add a teeny bit more than 1/2)
- 1/4 cup mashed banana
- 1/8 cup honey
- 1/4 cup brown sugar
- 2 tbsp peanut butter
- 1/2 tsp vanilla extract (or banana extract, if you have it!)
- 1/3 cup of dark chocolate chips
- 1/2 teaspoon cinnamon
- 1/4 teaspoon Pumpkin Pie Spice
- a pinch of salt
- One muffin tin
Preheat oven to 350 degrees. Spray your muffin tin bottoms with pam. Set aside.
In a bowl, stir together all dry ingredients (oats, spices, salt, sugar.) In another bowl, mix together the wet ingredients (mashed banana, applesauce, vanilla, honey, peanut butter). Incorporate your wet ingredients into the dry, and mix well. Then, add the chocolate chips (and sneak a taste!).
Take a heaping spoonful of the batter and press into the bottoms of the muffin tin. Bake for 35-40 minutes until brown, and then take out of the oven and let cool. Enjoy! And thank you, Georgia, for such a sweet idea! Her recipe works well as a good base recipe (that can be adapted and changed a million ways.)
Source: The Burlesque Baker
From The Burlesque Baker: Think of this blog as both naughty and nice: why can’t we have our cake and talk about classy domestic burlesque-ing, too? This blog is inspired by Dita Von Teese’s kitchen: sassy, cute, sexy and sweet all in one domestic haven.