I love the combination of flavors in these muffins. The bananas are the dominant flavor (my bananas were extra ripe having been pulled from the freezer) with the oats mostly contributing texture to the muffins. I didn’t think the peanut butter flavor was especially strong and I found myself wanting more so I took Nicole’s suggestion to top the muffins with just a bit of peanut butter and thought it was the perfect touch! The recipe is made entirely by hand so it’s quick and easy and since I now know the muffins are delicious from the freezer (I took them out to defrost the night before and they were all set by the morning), I’ll be turning to them often this summer.
By Tracey
Banana Peanut Butter Oatmeal Muffins
from Baking Bites
Ingredients:
- 1 1/2 cups all purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup mashed ripe banana (about 2-3 medium bananas)
- 6 tablespoons creamy peanut butter
- 1 cup buttermilk
Directions:
Preheat oven to 375 F. Line your muffin pan with paper liners.
In a large bowl, whisk together the flour, oats, baking powder, baking soda and salt.
Whisk together the vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk in a medium bowl until smooth. Pour the wet ingredients into the flour mixture and stir to combine just until the flour is incorporated. Divide the batter evenly among the prepared muffin cups, filling each just about up to the top.
Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Allow to cool for 5 minutes then remove the muffins from tin and cool completely on a wire rack.
Makes 12 muffins.
