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Oatmeal Peanut Butter Banana Muffins

January 6, 2014 Mary 2 Comments

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Peanut Butter Banana Oatmeal 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 1 vote
mixing bowl and cooking utensils ready for baking
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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.

baking, breakfast, muffins

Comments

  1. Karen Olscamp says

    February 8, 2019 at 2:16 pm

    I made these muffins this morning using ripe bananas that I had tossed in my freezer weeks ago! They are delicious, satisfying and not too sweet.
    Thank you for posting.

    Reply
    • Mary says

      February 10, 2019 at 9:00 am

      I’m glad you like them 🙂 This is one of my favorite muffin recipes.

      Reply

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Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

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