Peanut Butter Banana Muffins
This Peanut Butter and Banana Combo is so delicious! They are made with whole wheat flour and oats to keep you fueled through the day.
Servings: 12 muffins
Calories: 204kcal
Ingredients
- 2 cups white whole wheat flour
- 1 cup old fashioned oats
- ¼ cup white sugar
- ½ cup brown sugar packed
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1 cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 bananas mashed
- ¼ cup peanut butter
Instructions
- Preheat oven to 375 degrees Fahrenheit. Prepare a muffin tin with non stick cooking spray or muffin liners. Set aside.
- In a medium bowl combine the flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. Stir until combined.
- In a different large bowl beat the egg. Add milk, oil, vanilla, and mashed bananas. Stir to mix ingredients until well combined.
- Add flour mixture to banana mixture and stir until just combined; do not over stir.
- Divide batter evenly between 12 muffin cups.
- Add a teaspoon of peanut butter to top of muffin and cut into batter with a knife or toothpick.
- Bake at 375 degrees Fahrenheit for 17-20 minutes or until tested done.
Notes
Store in an airtight container at room temperature for about two or three days. You can also refrigerate and freeze muffins to extend their life!
FRIDGE: Place leftover peanut butter banana oatmeal muffins in the fridge and store for up to a week.
FREEZER: Alternatively, you can freeze leftover muffins for up to 3 months. Either store them in an airtight container, or wrap each muffin individually in plastic wrap and place in a freezer safe bag.
Nutrition
Serving: 1 | Calories: 204kcal | Carbohydrates: 39g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 224mg | Potassium: 255mg | Fiber: 3g | Sugar: 17g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg