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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
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.