I’m going back to the archives for my blog to start redoing recipes I’ve shared. This recipe goes all the way back to 2010! It was one of the muffin recipes I made all the time, but it’s been a long time since I have made them. I figured now was the perfect time since my kids are always looking for snacks.
These muffins are packed full of peanut butter, banana and oats. They are super easy to make, freeze well and are delicious! You could always add in 1/2 cup of mini chocolate chips to add a little bit of chocolate.
1 1/2 cup flour
1 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp applesauce
3/4 cup light brown sugar
1 cup mashed bananas (about 3 bananas)
6 Tbsp creamy peanut butter
1 cup lowfat buttermilk
Preheat your oven to 350 degrees. Line a muffin tin with 18 paper liners and set aside.
In a medium bowl, combine the flour, oats, baking powder, baking soda and salt. Mix together. In a separate bowl, mix together the bananas, peanut butter, eggs, brown sugar, applesauce and buttermilk. Stir until smooth. Add the dry mixtures into the wet mixture and mix until just combined.
Divide the batter between the 18 paper lines. Bake for 18 to 20 minutes until cooked through and the tops are light golden brown. Allow the muffins to cool 5 minutes in the pan and than transfer to a wire rack to completely cool. Store in an airtight container.
Source: Annie’s Eats