Breakfast Diaries

Peanut Butter Banana Oatmeal Muffins

These may be my new favorite thing. I first saw this recipe from my friend Nicole who got it from Annie's Eats. I tried it out several weeks ago and everyone gave them the thumbs up. I made them again this morning and I'm thinking that these may just become a regular breakfast item around here. These would also be the perfect mid-afternoon snack. It would be easy to make an extra batch just for freezing and popping into a lunch box.
Warning - these are not super crazy sweet. I know it says "muffin" and the texture is indeed light and muffin-y, but Panera has trained my tastebuds to think muffin = small decadent cake. I think these are perfect and I'm glad I don't roll off my chair into a sugar coma after eating them. They are also extrememly filling. Between the oatmeal and whole wheat flour, you get a lot of oomph in there.

Ingredients:

Dry
1½ cups whole wheat flour (Annie used AP flour)
1 cup old-fashioned oats
3/4 cup brown sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt

Wet
2 tbsp. applesauce
2 large eggs
2-3 mashed bananas
6 tbsp. creamy peanut butter
1 cup low-fat buttermilk (I used regular milk with a splash of lemon juice - I'm sure regular milk would work fine)

Directions:
Mix together dry ingredients and blend wet ingredients. Combine wet with dry and fill muffin tins. Bake at 350 for 20 min or until done.

Yield:
I was able to fill 6 jumbo muffins and 24 mini muffins in one batch.