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?
- 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)
Preheat oven to 350 degrees F / 176 degrees C.
Grease a 12-cup muffin, or line with paper liners. (The recipe will make 12 large muffins or 18 medium-sized muffins.)
Beat together bananas, oil, peanut butter, egg, sour cream and sugar.
In a medium bowl, stir remaining ingredients together, except chocolate chips .
Combine dry ingredients with banana mixture, stirring gently just until mixed. Do not overmix - batter should be lumpy.
Gently fold in chocolate chips, raisins or dates (if using).
Fill muffin cups with batter and bake for 20-25 minutes.
Let cool in pan for 5 minutes after removing from the oven, then cool on wire rack.
Updated on July 9, 2016.