Muffins are delicious, as a rule.
I’ll eat just about any muffin out there, as long as it remains raisin-free. Anything with a little spice (carrot or pumpkin), chocolate, fruit, or filling is okay in my book.
I’ve made super-healthy muffins, and posted them on here before. They were full of flax, chia, oats, Greek yogurt, and bananas. But this time, I was craving something a little LESS healthy; something that made me feel like I was indulging, but that I could also grab for breakfast if I needed to.
I make a batch of these peanut butter banana oatmeal muffins on a Sunday afternoon, eat a few (dozen?), then put the rest in a bag in my freezer. I grab one in the morning, toss it in my lunch bag, and by the time I get to mid-morning snack time, its thawed and ready to eat. They’re also delicious warmed up with a little extra peanut butter.
However you choose to enjoy them, this is a recipe to try for sure!
Peanut Butter Banana Oatmeal Muffins
1/3 cup peanut butter (smooth or crunchy)
2 medium bananas, mashed (about a cup)
2/3 cup brown sugar
1 tsp (give or take) of vanilla
1 1/4 cups milk (I used almond milk)
1 1/4 cups flour
3/4 cups oats (I had large-flake, old-fashioned are preferred)
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
In a large bowl, whisk together the flour, oats, baking powder, salt and cinnamon. Set aside. In a separate bowl, mash bananas, and mix in peanut butter, brown sugar, eggs , vanilla and milk. Add dry ingredients to the wet ingredients, mixing until blended (but don’t overmix).
Scoop into greased or lined muffin tins, and bake at 375 for about 15 minutes.