peanut butter banana oatmeal muffins
So um. Hey, there. I’ve been obsessed with cooking blogs for the past few years, and I kept meaning to start one of my own, so now that I’m consistently within spitting distance of an oven for the first time in four years, I figured it was time to get going. Plus, I’m gonna need a creative outlet for the next three years and an excuse to write that doesn’t involve briefing cases.
I’m also going to need something to eat every morning before I head in for classes. To that end, I used my last day of freedom before classes—which, coincidentally, also happened to be the hottest day possible—to bake, naturally. Which is not actually all that uncommon for me, if a bit irrational.
Anyway, I knew I needed something that would be quick and easy to reheat during my bleariest hours. These fit the bill perfectly; once they cooled, I popped ‘em in a gallon Ziploc and crammed them in the freezer. 20 seconds in the microwave is all it takes to bring one back to its former, delicious glory.
I’m not, on the whole, all too concerned with nutritional facts, but I know quite a few people who are, and as an added bonus for those peeps, these aren’t actually entirely unnutritious. (Just made up a word, for the record.) The main source of fat is peanut butter—which, admittedly, has a lot of fat, but at least it’s got protein, too! Plus, there’s fiber from the bananas and oatmeal. And they taste like a peanut-butter-and-banana sandwich with some oatmeal slapped on it, which sounds like it would look disgusting but taste pretty awesome. So I guess it’s a good thing that there’s a prettier alternative in these puppies.
Peanut Butter Banana Oatmeal Muffins
1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons applesauce
3/4 cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas—I just mashed up 3 without measuring)
6 tablespoons creamy peanut butter
1 cup low-fat buttermilk
1. Preheat the oven to 350 degrees. Line 18 muffin cups with paper liners.
2. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda, and salt. Stir together with a fork to blend. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter, and buttermilk until smooth.
3. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Divide the batter between the prepared muffin cups. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
Source: Annie’s Eats