2 ripe bananas 1/3 cup peanut butter 2 tbsp 2% milk 1 tsp vanilla extract 2 tbsp clover honey 1 large egg 2 1/2 cups quick-cooking oats or rolled oats 1/4 cup whole wheat flour dash of cinnamon
Preheat oven to 350°F. Make banana purée by mashing the bananas with a fork until smooth. Whisk in the peanut butter, milk, vanilla, honey and egg. Add the remaining ingredients and stir until well combined.
Drop dough onto a cookie sheet that has been sprayed or lined with parchment paper. Bake 13 to 16 minutes or until pale golden brown. Cool for 5 minutes.
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