Wednesday, June 23, 2010

Peanut Butter Banana Oatmeal Muffins

Peanut butter and banana. Oh how I love thee. You are one of my oldest and most favorite flavor combinations. I have loved you ever since Mom made me peanut butter banana toast for breakfast. And you know that was a sacrifice for her, since for reasons I can’t fathom, she doesn’t like peanut butter.

While I will always adore you on toast, my beloved peanut butter and banana, I am always looking for fun new ways to enjoy you. Take today’s muffins, for instance. Moist, chewy, and redolent with peanut butter banana-y goodness. Filling from the oatmeal and healthy to boot. (No added butter or oil!) These muffins are a delicious and certain to be frequently enjoyed addition to my peanut butter and banana-loving repertoire.

Peanut Butter Banana Oatmeal Muffins
Adapted from Annie’s Eats

1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 T. applesauce (I used one with no added sugar)
3/4 cup light brown sugar, lightly packed
2 large eggs, lightly beaten
1 cup mashed banana
6 T. creamy peanut butter (I used natural peanut butter)
1 cup low-fat buttermilk

Optional Topping: peanut butter and sliced bananas

Preheat oven to 350 degrees. Place paper liners in 18 muffin cups.

In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt.

In a large bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter, and buttermilk. Stir until thoroughly combined.

Add the dry ingredients to the wet ingredients. Stir until just combined.

Divide the batter among the prepared muffin cups. (I used a scant 1/3 cup measure and only got 16 muffins.)

Bake for 18 to 20 minutes, or until the muffins are light golden brown and a toothpick inserted in the middle comes out clean.

Cool the muffins in the pans for 5 to 10 minutes then remove to a wire cooling rack to cool completely.

If desired, spread a little peanut butter on top of the muffins before serving. Top each muffin with a slice of banana.

Makes 16 to 18 muffins.

Note: Store extra muffins in an air-tight container at room temperature or in the refrigerator. Wait to put banana slices on top until you are ready to serve the muffins or the banana slices will turn brown.

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