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Banana Peanut Butter Oatmeal Muffins

Banana Peanut Butter Oatmeal Muffins

Banana bread is a classic that I will always keep coming back to. It’s easy, it uses up those pesky overripe bananas, and it can be made in any number of variations. This is something of a variation on it, although I opted for a muffin form rather than a bread. These Banana Peanut Butter Oatmeal Muffins were inspired by a description of some muffins a friend tasted over 20 years ago. As you might imagine, those muffins involved peanut butter and banana – and made quite an impact to be remembered so many years later.! Of course, I have no way of knowing if these are anything like the original muffins, but they are quite tasty in their own right.

The muffins get most of their flavor from mashed bananas and peanut butter, with bananas being the primary flavor and peanut butter adding some unexpected richness. Just slightly overripe bananas add a lot of natural sweetness, but I also added some brown sugar to the muffins to emphasize it. Since my friend mentioned that her remembered-muffins had a little bit of texture to them, I was tempted to add in some bran to make them a bit coarser. Instead, I opted to add some quick cooking oatmeal which opened up the crumb a little and added a hint of nuttiness to complement the banana. The muffins are moist, and surprisingly light and fluffy on the inside – not heavy like bran muffins, or dense like many banana breads.

The muffins are filling, but you can probably eat two at a time without too much of a problem. These are great when topped with butter or extra peanut butter, and are very tasty when soft, fresh and eaten plain.

Banana Peanut Butter Oatmeal Muffins
1 1/2 cups all purpose flour
1 cup quick-cooking oatmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
3/4 cup brown sugar
2 large eggs
1 cup mashed banana (about 2 med.)
6 tbsp peanut butter (pref. creamy)
1 cup buttermilk

Preheat oven to 375F. Lightly grease a 12-cup muffin tin.
In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top.
Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack.

Makes 12.

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  • Pennies on a Platter
    March 6, 2009

    peanut butter…bananas…oatmeal…? I love the combination!!

  • Kelli
    March 6, 2009

    banana & peanut butter are some of my favorite things to eat so these muffins sound like a perfect way to start my day. Definitely adding these to my “to bake” list!

  • Adi (oatonomy.com)
    March 6, 2009

    Wow… that has to be the three best foods all combined into one glorious muffin. Yum!

  • Alisa - Frugal Foodie
    March 6, 2009

    I just made a batch of nutritious banana muffins myself … enjoying with tea. I like your idea of adding pb, will have to try it!

  • Luci Stoddard
    March 6, 2009

    Hmmm, banana and peanut butter? I would never have thought of putting the two together, but it sounds delicious. I’ll be baking them this weekend! Yum!

  • Penny
    March 6, 2009

    I cannot believe it. I have 2 overripe bananas and a carton of buttermilk I need to use up! Thank-you!

  • Kerstin
    March 6, 2009

    My favorite snack before I work out is a banana with a little peanut butter, so these sound fantastic! I’m going to save the recipe for the next time I have to bring breakfast in to lab meeting.

  • Elyse
    March 6, 2009

    Mmm these look quite yummy. I love the addition of peanut butter!! Muffins are such a great snack!

  • Dani
    March 7, 2009

    i can just taste it now! i have a pb and banana sandwich almost every morning for breakfast so this muffin would be a welcome variety in my house 🙂

  • Monet
    March 7, 2009

    Peanut butter and banana is one of my favorite food combinations, so I’m really excited that you’ve posted this recipe. I can’t wait to try them out!

  • Chocolate and Toast
    March 7, 2009

    Yummy! Must be something in the air, I was just over at Sugar Plum (www.visionsofsugarplum.com) and she has an amazing looking recipe–for a contest, no less-for Oatmeal Banana Bread Drop Doughnuts with Peanut Butter Glaze. Now I might have to make both!

  • LilSis
    March 7, 2009

    Oh, I can’t wait to make these!They sound fantastic!

  • Penny
    March 7, 2009

    I just baked up a batch of these and they are wonderful!! Very moist and flavorful and I feel halfway good about eating them with the oatmeal in them and only a small amount of oil.

  • unconfidentialcook.com
    March 7, 2009

    Who doesn’t love banana and peanut butter? Another good excuse!

  • Ashanti
    March 7, 2009

    Nic, if I were to substitute oatmeal for bran, would I still use 1cup of bran?

  • there sound absolutely delicious! this may be my new way to use up overripe bananas!

  • Lohrpie
    March 7, 2009

    mmm i love peanut butter and bananas…i guess this is more grownup than peanut butter banana sandwiches lol


  • Anna
    March 7, 2009

    I made these for breakfast this morning, and they are so good! Thanks for the recipe.

  • Nicole
    March 8, 2009

    Ashanti – That should work out fine for this recipe!

  • Yael
    March 8, 2009

    The recipe looks great and easy. Also very suitable for kids.
    I’m not too crazy about peanut butter. Does anyone have an idea what to replace it with?

  • Ashanti
    March 9, 2009

    Thanks Nic.
    @Yael, try almond butter.

  • Nicole
    March 9, 2009

    Yael – I did a whole post on that subject that might be helpful: http://bakingbites.com/2009/02/alternatives-to-peanut-butter-in-baking/

  • Christine
    March 15, 2009

    I’ve been reading your site for a few weeks now and love it. I just made these muffins this morning. They were perfect for a lazy, raining weekend morning and were good to eat warm right out of the oven!

  • Heli
    March 17, 2009

    These were yummy. I left out the egg and added just a little bit of milk instead. I’m definitely making these again.

  • Ashanti
    March 27, 2009

    I just made these with bran instead of oatmeal, and they are so delicious, this recipe is for keeps!!!!

  • Ashanti
    March 27, 2009

    I just made these with bran instead of oatmeal, and they are so delicious, this recipe is for keeps!!!!

  • Florent
    April 13, 2009

    Peanut butter and banana sounds weird to me but I have to agree those muffins look pretty good!

  • Ngoc
    April 17, 2009

    I made these in a mini muffin pan and got 44 muffins. Good thing there’s plenty to go around because I ate more than my share within minutes of them being out of the oven. 🙂

  • Gina
    September 29, 2009

    My boyfriend loves banana/peanut butter so maybe I’ll surprise him with some of these.

  • filta franchise
    November 6, 2009

    Yes, I agree with you that the food make from banana is really tasty. I can recall my memory that how tasty peanut butter is! Anyways, thanks for your post.

  • Mary Ann
    March 15, 2010

    I just made these with my two daughters for breakfast. They were exactly what I was looking for. They tasted great and even better was how healthy they are. Thanks for a great recipe!

  • els
    April 22, 2010

    Let’s baking..

  • eli
    July 12, 2010

    Hi, any suggestions on what I can substitute the buttermilk with?
    Thanks! =)

  • Sara Anderson
    April 18, 2011

    I was really really excited about this recipe, so I finally made it last night, and I have to say I was disappointed. I used fresh, natural peanut butter with no sugar or salt, and I think that may have been what caused my muffins to be extremely bland. Also, sub buttermilk with half plain yogurt and half milk.

  • Jasmin
    February 15, 2012

    I was really looking forward to healthy muffins. So i tried this recipe, and used half plain yogurt half milk instead of buttermilk. As i had no in the house. I must say i was little dissapointed. Didn’t taste like banana neither peanut butter was little bit plain. Could it be that i did smth wrong?!
    thank you anyway for your recipe.

  • Alexandra
    April 30, 2012

    These sound teriffic. Thanks so much for sharing. By the way, who hasn’t heard of peanut butter with bannanas? Is it only an American thing?
    Two questions – what would you use to make it non -dairy instead of buttermilk – would almond milk work? I don’t mind increasing the oil, if that would help.
    Also, alternatives to sugar? would honey or maple syrup work?

  • Nicole
    August 15, 2012

    Just made these are they were delicious! Also, put some chocolate chips in half the batch and they were awesome. May even have to put in entire batch next time! Thanks for the recipe 🙂

  • Love It
    August 30, 2012

    OK – I make banana muffins all the time for my kids when the bananas get too ripe. Why did I never think about adding peanut butter??? Sounds delicious and I have some extra bananas that are of perfect ripeness! Can’t wait to try this.

  • Deanna
    September 27, 2012

    Love this idea! Gotta try it. I was wondering about subbing sugar with honey. And what about subbing buttermilk with a non dairy approach?? Soy milk?

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