Peanut Butter Banana Muffins

Hearty Peanut Butter Banana Muffins made with whole wheat flour and oats to keep you full and satisfied!

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Equipment

Ingredients

2 cups white whole wheat flour
1 cup old fashioned oats
¼ cup white sugar
½ cup brown sugar packed
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg room temperature
1 cup milk
¼ cup vegetable oil
1 teaspoon vanilla extract
2 overripe bananas mashed
¼ cup smooth peanut butter

Instructions

Preheat oven to 375 degrees Fahrenheit. Prepare a muffin tin with non stick cooking spray or muffin liners. Set aside.
In a medium bowl, combine the flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. Stir until combined.
In a large bowl beat the egg. Add milk, oil, vanilla, and mashed bananas. Stir to mix ingredients until well combined.
Add flour mixture to banana mixture and stir until just combined; do not over stir.
Divide batter evenly between 12 muffin cups. Fill each cup about ⅔ to ¾ full.
Add a generous teaspoon of peanut butter to top of muffin and cut into batter in a figure 8 pattern with a toothpick.
Bake at 375 degrees Fahrenheit for 17-20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Notes

Place in an airtight container and store at room temperature for two to three days.

Fridge: If stored in an airtight container, leftover peanut butter banana oatmeal muffins will last in the fridge for up to a week.

Freezer: Store leftovers in an airtight container, or wrap each muffin individually in plastic wrap and place in a freezer safe bag. Then freeze for up to 3 months. Thaw in the fridge overnight or in the microwave for 20-30 seconds.

Nutrition

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