Oatmeal Peanut Butter Banana Muffins

Oatmeal Peanut Butter Banana Muffins are the kind of thing you’ll bake for a neighbor in need of some kindness.

They are sweet (but not too!), and for some reason make me feel like a kid again. Maybe it’s that combination of peanut butter and banana.

The recipe makes 12 large or 18 medium-sized muffins, but you really should double it if you can because they go fast and freeze well.

I’m a big fan of muffins, so if you are looking for more ideas, why not give one of these from the Ketchup With That archives a try?

Lemon Ricotta Muffins

Joy Muffins

Refrigerator Bran Muffins

Cranberry Cardamom Muffins

Whole Wheat Dairy-Free Zucchini Muffins

Raspberry Sour Cream Streusel Muffins

Orange Marmalade Muffins

Pineapple Welcome Muffins

5 from 2 votes

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Oatmeal Peanut Butter Banana Muffins

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

These muffins are moist. Make a double batch and freeze them for quick breakfasts or snacks. A good use for overripe bananas.

Author: Mary Gillespie

Ingredients

• 3 medium or 2 large bananas will equal around 1 cup / 250 ml mashed banana
• 1/4 cup / 60 ml vegetable oil
• 1/2 cup / 125 ml peanut butter
• 1/2 cup / 125 ml yogurt or sour cream
• 1 egg
• 1/3 cup / 80 ml brown sugar
• 1-1/4 cup / 310 ml whole wheat flour
• 1/4 cup / 60 ml ground flax or replace with 1/4 cup / 60 ml of additional flour if preferred
• 1 cup / 250 ml oatmeal
• 1 teaspoon / 5 ml baking powder
• 1 teaspoon / 5 ml baking soda
• 1/2 teaspoon / 2.5 ml salt
• 2/3 cup / 160 ml chocolate chips raisins or chopped dates (optional)

Instructions

1. Preheat oven to 350 degrees F / 176 degrees C.
2. Grease a 12-cup muffin, or line with paper liners. (The recipe will make 12 large muffins or 18 medium-sized muffins.)
3. Beat together bananas, oil, peanut butter, egg, sour cream and sugar.
4. In a medium bowl, stir remaining ingredients together, except chocolate chips .
5. Combine dry ingredients with banana mixture, stirring gently just until mixed. Do not overmix - batter should be lumpy.
6. Gently fold in chocolate chips, raisins or dates (if using).
7. Fill muffin cups with batter and bake for 20-25 minutes.
8. Let cool in pan for 5 minutes after removing from the oven, then cool on wire rack.

Updated on July 9, 2016.