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Banana Peanut Butter Oatmeal Muffins

(recipe, Katie Hickey)


I like to bake these in large muffin tins. They tend to dry out a little, so do not over bake.


  1. 1½ cups all purpose flour
  2. 1 cup quick-cooking oatmeal
  3. 1 tsp. baking powder
  4. ½ tsp. baking soda
  5. ½ tsp. salt
  6. 2 Tbsp. vegetable oil
  7. ¾ cup brown sugar
  8. 2 large eggs
  9. 1 cup mashed banana (about 2 med.)
  10. 6 Tbsp. peanut butter (pref. creamy)
  11. 1 cup buttermilk


  1. Preheat oven to 375F. Lightly grease a 12-cup muffin tin (or 6 large).
  2. In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.
  3. 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.
  4. Divide batter evenly into prepared muffin tin, filling each just about up to the top.
  5. Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
  6. Remove muffins from tin and cool on a wire rack.