September 26, 2009
As a child I could count on finding a peanut butter banana sandwich in my lunch sack at least once a week, and peanut butter banana sandwich day was always my favorite day. I was feeling very nostalgic when I saw the Banana Peanut Butter Oatmeal Muffins on eat me, delicious. I don't usually jump at the opportunity to bake, but this was one I couldn't pass up. This is much healthier than the average muffin and I love the short list of ingredients. These muffins came together from start to finish in less than 30 minutes. Oh, and I almost forgot to mention, they are delicious!
The only thing I changed from the original recipe below is that I lined the muffin cups since my muffin pans have seen better days and this worked beautifully.
Banana Peanut Butter Oatmeal Muffins
(from eat me, delicious)
1 1/2 cups whole wheat flour (207 g)
1 cup quick-cooking oatmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
1/2 cup brown sugar
2 large eggs
3/4 cup mashed banana (about 2 med.)
1/2 cup natural peanut butter
1 cup light 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.