Banana Peanut Butter Oatmeal Muffins

3 Comments
3 minutes
September 30, 2022
Carole Jones
False labor stinks.  It gets your hopes all up only to result in nothing….well, except being miserable from not sleeping all night due to contractions.
 
My past week has been large daily doses of false labor which means I’m grumpy, tired and very uncomfortable…..and I’m not even due for another two weeks!
 
 
Banana Peanut Butter Oatmeal Muffins
 
I spent last Monday in the kitchen baking like a mad woman because I thought for sure this little girl was coming and I wanted to put some more goodies in the freezer for my family.  I made 3 1/2 dozen of these muffins but only about 2 dozen made it to the freezer because everyone loved them so much.
 
Banana Peanut Butter Oatmeal Muffins

 

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Banana Peanut Butter Oatmeal Muffins

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These muffins are loaded with banana, peanut butter and whole oats for a healthy breakfast on the go recipe!  My kids love these before school.

  • Yield: 12 muffins

Ingredients



  • 1 1/2 C flour


  • 1 C oats (whole oats if you like more texture, quick oats if you don’t)


  • 1 tsp baking powder


  • 1/2 tsp baking soda


  • 1/2 tsp salt


  • 2 Tb canola oil


  • 3/4 C brown sugar


  • 2 eggs


  • 1 C mashed banana, about 2 medium


  • 6 Tb peanut butter (crunchy if you like texture, smooth if you don’t)


  • 1 C buttermilk

Instructions

  1. Preheat oven to 375 degrees and line 12 muffin tins with papers.
  2. In a large bowl, whisk together flour, oatmeal, baking powder baking soda and salt.  In a medium bowl, whisk together oil, brown sugar, eggs, banana, peanut butter and buttermilk until smooth.  The peanut butter will be a bit hard to incorporate, but be sure it is!
  3. Pour wet mixture into flour mixture and fold with a rubber spatula just until flour is incorporated.  Do not overmix!
  4. Fill muffin tins with the batter.  The tins will be very full, but they don’t rise all that much so it is ok.  Bake for 20 minutes until the top of a muffin springs back with lightly pressed.  Remove muffins from the pan and allow to cool completely.  Store in airtight container.  I find the flavors and texture improve if they sit overnight before serving.

Notes

recipe from Baking Bites

  • Author: Carole Jones

Nutrition

  • Serving Size: 1 muffin
  • Calories: 227
  • Sugar: 17g
  • Sodium: 250mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 32mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

3 comments

Nina
15 years ago

Ugh…false labor is the pits. I have my fingers crossed for you! Quick and painless!!?? I wish. 🙂 I was perusing your older posts today….do you think you could get anyone to publish your cookbook? I’d buy one for the shelf in my kitchen. What could you call it….The Wonders of Walter…Carole’s Classics…hmmm. The possibilities…

Amanda
8 years ago

These were great! Great combination, soft & flavorful!

Carole
8 years ago

I’m so happy that you loved them Amanda!

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