Yes, another muffin recipe. Yes, another banana muffin recipe. What can I say… it’s been awhile since I’ve done some real baking of any kind at home, so I stuck to what was available in my kitchen at the time. I almost always have these ingredients on hand: overly ripe bananas (that I should have tossed a few days ago), rolled oats, and peanut butter.
Although higher in calories than my previous banana muffin recipe (185 calories per muffin), these muffins are much more filling and have no artificial ingredients (no cake mix crutch this time). Each contains 2.5 grams of fiber and 6 grams of protein.
One note of caution for the impatient (like me) is that they are actually one of the few baked goods that taste better after they’ve fully cooled, rather than hot out of the oven.
Also, the extra bit of soda gives them a nice dark brown hue when baked, don’t be alarmed, they aren’t burnt!
Ingredients:
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup granulated sugar
1 cup rolled oats
2 tsp baking soda
1/2 tsp salt
1 egg
3/4 cup milk
1/3 cup peanut butter
1 cup mashed banana
1/2 tsp vanilla
Directions:
Preheat oven to 375F. Grease or line a 12-cup muffin tin. Combine flours, oats, sugar, salt, and soda in a medium bowl and set aside. In a separate bowl, whisk together egg, milk, and vanilla. Whisk in peanut butter and banana, then slowly add wet ingredients to dry ingredients and mix just until combined. The batter will be lumpy.
Distribute batter evenly amongst the 12-cup muffin tin (approximately 1/3 cup batter per muffin), and sprinkle with additional rolled oats, if desired. Bake for 20-25 minutes or until muffins are a dark golden brown color, and a toothpick comes out clean when inserted into the center of a muffin.
The muffins are great plain or with a drizzle of honey for added sweetness.
