banana peanut butter oatmeal muffins

As a regular reader of Baking Bites, I was totally taken by the recent muffin post. I make a pretty mean peanut butter banana bread, so seeing a muffin version with the addition of oatmeal, I was sold. Sometimes these are things you bookmark and wait around for, but not me and not on this occasion. Simply put they are great. Moist like banana bread should be with a hint of peanut butter tickling the back of your throat. On days like these, I know why Elvis gained a few pounds!


banana peanut butter oatmeal muffins
Adapted from Baking Bites

• 1 1/2 cups all purpose flour
• 1 cup quick-cooking oatmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 3/4 cup brown sugar (I used Splenda Brown Sugar Mix)
  
• 2 large eggs
• 1 cup mashed banana (I used 3 small)
• 6 tbsp peanut butter
• 1 cup buttermilk (I used skim)

Preheat oven to 375F. Lightly grease a 12-cup muffin tin.
In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top.
Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack.

While the recipe says it makes 12 regular muffins, there was enough batter left over to fill 3 large cups.