Peanut Butter Banana Oatmeal Muffins Recipe

I’ve been buying bananas and they turn brown before we have a chance to eat them all. When they turn brown I toss them in the freezer and promptly forget about them. Alan mentioned that we really needed to do something with all the bananas in the freezer so I started coming up with some ideas. I love peanut butter and banana together so I figured they would taste great in a muffin. Add some oatmeal and you have all the ingredients for a  hearty breakfast muffin. These are great for the kiddos on those rushed mornings when you wonder how you’re going to get it all done.

INGREDIENTS

• 1 and 1/4 cups of all-purpose flour
• 3/4 cup of old fashioned oats
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/3 cup peanut butter
• 2 overripe bananas
• 1 large egg
• 1/2 cup dark brown sugar, packed
• 1 teaspoon of vanilla extract
• 1 and 1/4 cups milk (I used lactose free milk and it worked just fine)

DIRECTIONS

• Preheat oven to 375 degrees F. Prep muffin pan by placing liners in pan.
• Mix together the dry ingredients in a large bowl.
• In another bowl mash the bananas and then mix in the peanut butter and egg. Then mix in the brown sugar, vanilla and milk and stir until combined.
• Mix together wet and dry ingredients. Batter will be thin.
• Fill muffin cups 3/4 way full with batter and bake for approximately 15 minutes or until toothpick inserted comes out clean.