I don’t typically rave about the combination of peanut butter and banana – but something possessed me to try these anyway.
They were actually kind of tasty. My bananas weren’t quite ripe enough to lend a goof, hearty ‘banana bread’ flavor but that’s my own fault. The oatmeal makes them chewy, and the peanut butter is a nice mild flavor.
Annie recommends topping them with a spread of peanut butter and a banana slice, and they are definitely better that way!
The recipe calls for smooth peanut butter, but I really think an extra chunky would add a nice crunch to it as well.
These also freeze and defrost really well, which can also be handy!
Peanut Butter Banana Oatmeal Muffins
1½ cups all-purpose flour
1 cup old-fashioned oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tbsp. applesauce
¾ cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 tbsp. creamy peanut butter
1 cup low-fat buttermilk (I made my own using 1% milk and a little lemon juice)
Directions
Preheat the oven to 350˚ F. Line 18 muffin cups with paper liners.
In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend.
In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth.
Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended.
Divide the batter between the prepared muffin cups. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan5-10 minutes, then transfer to a wire rack to cool completely.
