Description
Simple recipe for moist oatmeal muffins featuring peanut butter and banana flavors.
Ingredients
Scale
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup creamy peanut butter
- 1/4 cup melted butter or oil
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/4 cup milk
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the rolled oats, flour, baking soda, baking powder, and salt.
- In a large bowl, mix the peanut butter, melted butter, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the mashed bananas and milk until just combined.
- Add the dry ingredients to the wet ingredients. Stir gently until just mixed; do not overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute whole wheat flour for all-purpose flour for a heartier texture.
- For extra flavor, sprinkle a few extra oats on top of the batter before baking.
- Store cooled muffins in an airtight container at room temperature for up to three days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12
- Sodium: 180
- Fat: 11
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
- Cholesterol: 35
Keywords: peanut butter, banana, oatmeal, muffins, breakfast, baked goods, quick bread