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!
Peanut Butter Banana Oatmeal MuffinsSource: slightly adapted from Annie’s Eats
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
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.
Yields 18 servings. Weight Watchers Points Plus: 4 per serving (determined by the Recipe Builder on weightwatchers.com)
Per Muffin: 143 calories, 3 g fat, 24 carbs, 6 protein, 2 fiber (determined by the Recipe Builder on myfitnesspal.com)