Peanut Butter Banana Muffins

Two extremely ripe bananas were the perfect excuse for another baking project, just in time to send one of my housemates on her way to a conference. Decided the bananas were sweet enough on their own, without needing to add sweetener, and judging by how happily they were gobbled down, everyone seemed to agree. Otherwise, I stuck closely to the original recipe. Thanks to Christy, from Feasting Not Fasting, for introducing us to this simply wonderful treat!

Peanut Butter Banana Muffins

2 extremely ripe bananas, mashed (about 1 cup)
1 cup peanut butter
1 teaspoon vanilla
2 eggs
1 3/4 cup oats
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder

Mash together bananas with a fork, then beat in peanut butter, vanilla, and eggs. Grind oats into flour in a food processor and combine with remaining dry ingredients, then gradually combine with the banana mixture. Preheat oven to 350°F, grease muffin tin, spoon in batter almost to the top, and bake for 15-17 minutes. Wait for a few minutes before removing from tins onto wire rack to finish cooling.

This entry was posted in Breads and Baked Goods, Breakfast, Gluten Free, Quick and easy, Snacks and Sweets and tagged , , , . Bookmark the permalink.

1 Response to Peanut Butter Banana Muffins

  1. Michael Hewitt says:

    This recipe looks great! Thank you for posting. I always look forward to these.

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