Oatmeal Peanut Butter Banana Muffins
These muffins are moist. Make a double batch and freeze them for quick breakfasts or snacks. A good use for overripe bananas.
medium or 2 large bananas
will equal around 1 cup / 250 ml mashed banana
/ 60 ml vegetable oil
/ 125 ml peanut butter
/ 125 ml yogurt or sour cream
/ 80 ml brown sugar
/ 310 ml whole wheat flour
/ 60 ml ground flax
or replace with 1/4 cup / 60 ml of additional flour if preferred
/ 250 ml oatmeal
/ 5 ml baking powder
/ 5 ml baking soda
/ 2.5 ml salt
/ 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.