On Sunday mornings I like to make muffins for my family. While they are cooking we can all get ready for church, then eat them as a family before we leave. For many of you that know me, I am never satisfied to make the same thing very often. So this morning I decided to look for a new banana muffin recipe and came across this gem. I never seem to make the recipe the way it is given to me, I like to add or change things up. This recipe was no different, I added chopped pecans and mini chocolate chips, which I thought made the muffin. Also, I sprinkled brown sugar and chopped pecan on top before baking for a nice crunch. When all was done, they reminded me of a warm granola bar!
Peanut Butter Banana Oatmeal Muffins
adapted from Annie's Eats
Yield: about 18 muffins
Ingredients:
1½ cups all-purpose flour
1 cup old-fashioned oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tbsp. applesauce
¾ cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 tbsp. creamy peanut butter
1 cup low-fat buttermilk
3/4 cup mini chocolate chips (optional)
1/2 cup chopped nuts (optional)
Directions:
Preheat the oven to 350˚ F. Line 18 muffin cups with paper liners. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Divide the batter between the prepared muffin cups. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
Peanut Butter Banana Oatmeal Muffins
adapted from Annie's Eats
Yield: about 18 muffins
Ingredients:
1½ cups all-purpose flour
1 cup old-fashioned oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tbsp. applesauce
¾ cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 tbsp. creamy peanut butter
1 cup low-fat buttermilk
3/4 cup mini chocolate chips (optional)
1/2 cup chopped nuts (optional)
Directions:
Preheat the oven to 350˚ F. Line 18 muffin cups with paper liners. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Divide the batter between the prepared muffin cups. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
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