Peanut Butter Banana Oatmeal Muffins


I love bananas. They’re really healthy and they’re texture is just so creamy and soft and oh-so-amazing. Plus they’re really versatile too and can be used in numerous baking/cooking recipes in various stages of ripeness! For example, Annie’s Eats has a bunch of different recipes that make use of bananas, from sorbets to muffins and breads!
I eat a banana almost everyday 🙂 which is why I don’t often have leftover bananas to bake with. But when I do… ITS BANANA PARTAY TIME! does that even make sense? Anyway,  due to a combination of miscommunication (my mum bought bananas, my maid bought bananas, we had lots of bananas) and chance (who says NO to too many bananas?!), I had extra bananas to play with last week 🙂 And since I have alot of rolled oats at home due to my current oatmeal craze, I decided to bake something that combined 3 of my favourite things in life: bananas, oats and peanut butter. yummmmmmm
I actually wanted to bake something with bananas and nutella, but I had run out of nutella (OH THE HORROR) and happened to have oh about 3 jars of peanut butter at home (all different brands. Don’t judge!). And who can say NO to peanut butter?!
Peanut Butter Banana Oatmeal Muffins 
Adapted from Annie’s Eats
Yield: about 18 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 (the normal kind, not the all-natural kind!) 
1 cup low-fat buttermilk
Preheat the oven to 350˚ F  (172 degrees C).  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.  

Dry into the wet!

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.

These muffins turned out exactly how you would expect them to, with the banana and peanut butter flavour complementing each other perfectly. The oats provided a nice texture and chewiness to the muffins, although they were abit too dense. Just a little tinsy bit. I spread some peanut butter on them and gave them out in school (: They were very well-received! I can’t wait to try some other banana recipes soon! Til then, enjoy the rest of the holidays.
This entry was posted in Cupcakes/Muffins, Healthy, Quick/Easy, Recipe (Baking/Cooking), Snack, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

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