Yup, I’m back to making muffins 🙂 I had more over-ripe bananas this week (this is becoming a trend here at our house!) and wanted to make muffins, but didn’t want just banana muffins. Searching through my Google Reader and my starred items, I found this recipe from Annie’s Eats and adapted it slightly to use some oat flour.
1 cup all-purpose flour
1/2 cup oat flour (if you don’t have oat flour, just use 1 1/2 cups of regular flour)
1 cup old-fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp applesauce
3/4 cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 Tbsp creamy peanut butter
1 cup low-fat buttermilk*
Preheat the oven to 350˚ F. Line 18 muffin cups with paper liners.
In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend.
In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth.
Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Divide the batter between the prepared muffin cups.
Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
*Don’t have buttermilk? Measure out 1 cup of lowfat milk and add 1 Tbsp of white vinegar. Let sit for 5 minutes and then stir before adding it to your wet ingredients.