Breakfast Toasties

These little gems are a cross between a soft cookie and a morning muffn, I make them larger and flatten them out before baking so they can easily pop into my toaster right from the freezer! They are slightly sweet with that hint of banana and peanut butter that makes them perfect for a smear of jam or jelly! This recipe made approx 10 bun sized toasties.

Ingredients

2 very ripe bananas peeled

4 Tablespoons of butter melted

1/3 cup unsweetened applesauce

1/2 cup unsweetened natural smooth peanut butter

1/3 cup of cane sugar

1 teaspoon vanilla

1 tsp cinnamon

1 1/2 cups whole oats

1 cup gluten free flour

1 teaspoon baking powder

1 teaspoon salt

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

In a large bowl smash the bananas with a fork or masher then add all wet ingredients and mix until well combined. In a medium bowl mix all dry ingredients. Add the dry ingredients to the wet ingredients and mix thoroughly.

These toasties do not spread much so scoop according to the size you’re looking for and then use the back of a spoon to flatten the scoops to approx 3/4” thick. If you want them to stay more tall cookie like then don’t flatten them.

Bake 15 min and rotate the sheet pan and check them. Mine took 21 min to bake thoroughly for the larger bun size but smaller scoops may not take as long. Adjusting time may be more necessary if not using gluten free flour.