Again with the muffins! As I am sure you can tell from my blog lately, it’s no big surprise that you will find muffins coming out of my oven; and these are some of my new favorites that will be sticking around the regular rotation. They are sooooo good, especially if you smear a little peanut butter on top while they are still warm. The blog has been slow since we have had family in town, but I have TONS of stuff coming up really soon, and I promise they aren’t all muffins! Until then, enjoy!

Banana Peanut Butter Oatmeal Muffins

Banana Peanut Butter Oatmeal Muffins  (Print Me)

Yield: 12 muffins or 6 large muffins

1 1/2 cups white wheat flour
1 cup quick-cooking oatmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp apple sauce (or oil)
3/4 cup brown sugar
2 large eggs
1 cup mashed banana (about 2 -3 banana depending on size)
6 tbsp peanut butter
1 cup buttermilk (or milk)

Preheat your oven to 375º.  Lightly grease your muffin pan or line with muffin liners. In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt. In a medium bowl, whisk together applesauce, brown sugar, eggs, mashed banana, peanut butter and buttermilk until smooth and the eggs have been well-incorporated. Pour wet ingredients into flour mixture and stir until combined. Divide batter evenly into prepared muffin pan until almost full. Bake 16-20 minutes (25-30 for large muffins), or 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.

Adapted from: Baking Bites

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