I’m always on the prowl for new recipes with bananas and I found a good one this time. When I saw that the title had both banana and peanut butter I knew it was going to be good! These came together very easily. I loved the hint of the banana and peanut butter tastes in each bite. In my opinion these are not a light and fluffy muffin. One muffin will do just fine for me! My husband tested a muffin the night I made them and he also agreed that he didn’t need to eat more than one because he was full! Usually we can eat 2 muffins for breakfast. Another thing that I loved was that the recipe didn’t use a lot of peanut butter like peanut butter cookies usually do.
Banana Peanut Butter Oatmeal Muffins
source: Baking Bites
1 1/2 cups all purpose flour
1 cup quick-cooking oatmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
3/4 cup brown sugar
2 large eggs
1 cup mashed banana (about 2 med.)
6 tbsp peanut butter (pref. creamy)
1 cup buttermilk
Preheat oven to 375F. Lightly grease a 12-cup muffin tin.
In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top.
Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack.