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Oct 30
27

Peanut Butter Banana Oatmeal Muffins

Peanut butter and bananas are one of those magical flavor combinations that many of us fell in love with growing up and continue to crave as adults. These muffins have great peanut butter & banana flavor and the oats give them a thicker, denser texture than your typical muffin. Make sure you use ripe bananas to maximize the banana flavor. If you use bananas the day you bring them home from the store when they still have some green on the peel your muffins won’t pack the same banana punch as if you wait a few days for them to ripen!

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Peanut Butter Banana Oatmeal Muffins

Yield: 18 muffins

Ingredients:

  • 1 ½ c white whole wheat flour
  • 1 c old fashioned oats
  • 1 t baking powder
  • ½ t baking soda
  • ½ t salt
  • 2 T unsweetened applesauce
  • ¾ c packed brown sugar
  • 2 large eggs
  • 1 c mashed bananas, ripe
  • 6 T creamy peanut butter
  • 1 c low fat buttermilk

Directions:

  1. Preheat the oven to 350. Line 18 muffin cups with paper liners or lightly mist the muffin tin with cooking spray.
  2. In a large bowl, combine the flour, oats, baking powder, baking soda and salt and stir together to combine.
  3. In a separate large bowl, combine the applesauce, brown sugar, eggs, mashed bananas, peanut butter and buttermilk. Whisk together until thoroughly combined and smooth.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Spoon the batter evenly into the liners. Bake for 20 minutes or until an inserted toothpick comes out clean.

Weight Watchers Points Plus:
4 per muffin (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
143 calories, 3 g fat, 24 carbs, 6 protein, 2 fiber (from myfitnesspal.com)

slightly adapted from Annie’s Eats

   

27 Responses to “Peanut Butter Banana Oatmeal Muffins”

  1. #
    1
    kjistrouble — October 30, 2011 @ 7:21 pm

    These look delicious! I feel like my life is going to be taken over by full time cooking! ;)

    • emilybites replied: — February 15th, 2012 @ 7:58 pm

      Mine sure has been! haha

  2. #
    2
    bluetamarai — February 14, 2012 @ 4:33 pm

    Can’t wait to try these!

    • emilybites replied: — February 15th, 2012 @ 7:58 pm

      Thanks, hope you like them!

  3. #
    3
    Anonymous — February 14, 2012 @ 6:54 pm

    Hi Emily. Can reduced fat peanut butter be used in this recipe?

    • emilybites replied: — February 15th, 2012 @ 7:57 pm

      I’ve never had reduced fat peanut butter but I don’t see why not! Let me know how it turns out. :)

  4. #
    4
    Anonymous — February 18, 2012 @ 11:42 pm

    Made these with reduced fat PB and they turned out great.

    • emilybites replied: — February 19th, 2012 @ 2:03 am

      Glad they were good!

    • Anonymous replied: — March 15th, 2012 @ 5:29 pm

      I made them with reduced fat Peanut Butter. They were delicious. Plus I recalculated the points on Weight Watchers web site and it changed them from 4 Pts+ to 3 Pts+ each.

  5. #
    5
    jodi — March 12, 2012 @ 11:58 pm

    I try to keep my sugar low,so I wonder when the recipes only call for brown sugar not white if I could replace it with stevia? Hmmm. I think I’ll try with these tomorrow.

    • emilybites replied: — March 18th, 2012 @ 3:59 pm

      I don’t really use artificial sweeteners, so I’m not sure. I hope they turn out yummy!

  6. #
    6
    Nancy vs Polly — March 14, 2012 @ 11:52 pm

    Think you could use Almond butter instead of pb?

    • emilybites replied: — March 18th, 2012 @ 4:00 pm

      Sure! Hope they are good! :)

  7. #
    7
    Joanna — March 27, 2012 @ 12:46 pm

    These were great! Sprinkled some choc. chips on a few for the kids and they LOVED them.

    • emilybites replied: — March 30th, 2012 @ 10:36 pm

      I’m so happy they were a hit! :)

  8. #
    8
    Chris — August 2, 2012 @ 9:44 pm

    I’m wondering about using PB2 …I think I’ll give it a try! :)

  9. #
    9
    amick2020 — September 4, 2012 @ 2:22 am

    Could you substitute regular flour for the whole wheat?

  10. #
    10
    Anonymous — September 26, 2012 @ 11:03 pm

    he, he

  11. #
    11
    Anonymous — January 2, 2013 @ 1:51 am

    I made these today and they were amazing! Thank you for all your recipes! I am so glad I stumbled onto your blog! :)

  12. #
    12
    Mommy — January 31, 2013 @ 12:44 pm

    Your blog is AMAZING! This is now my go to site for recipes. These are very WW and kid friendly. I was wondering if you ever did a blog post for kid friendly snacks/meals… if so I would love to check it out.

  13. #
    13
    Courtney Charvat — February 23, 2013 @ 1:38 am

    Made these as dessert (made the amazing lasagn cupcake for dinner w ground turkey) and did half with added mini chocolate chips for my niece and nephew. HUGE hit. I forgot to spray the cupcake holders so they stuck, but everyone just gnawed the bits off the wrapper! I think these would also be good with a light cream cheese peanut butter frosting to jazz them up for a dessert. Thnks Emily for helping me make a great healthy meal!

    • Courtney Charvat replied: — February 23rd, 2013 @ 1:45 am

      I forgot to say I also used reduced fat peanut butter bc that’s what I had on hand. Delic. Next time I may lighten them up even more by adding PB2!

  14. #
    14
    Tina — March 18, 2013 @ 1:05 am

    Peanut butter + bananas = fabulous! Can’t wait to try these. :)

  15. #
    15
    Taylor Bettfreund — April 29, 2013 @ 2:22 am

    Thank you so much for all of your recipes. I just started weight watchers and I’m fairly certain your blog was the best thing I found. All of them are simple and delicious (well, the ones we’ve tried so far, including this one)

    Thank you very much!

  16. #
    16
    Anonymous — June 24, 2013 @ 7:16 pm

    Can you use quick oats instead of old-fashioned?

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