Peanut Butter Banana Oatmeal Muffins

peanut butter banana oatmeal muffins

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Another win for the peanut butter team! These Peanut Butter Banana Oatmeal Muffins are delicious, good for you, and hunger-satisfying in the best way.

This recipe was as straightforward as a muffin recipe can be. Dry ingredients first: flour (whole wheat white) plus wheat germ, oats, baking powder, salt, and cinnamon (which I doubled.) Then whisking.

dry ingredients

dry ingredients, whisked

I set that aside temporarily, and attended to the bananas. I had two left from the browning batch of horror on the countertop, and the looked a lot less revolting once I got the peel off.

bananas ready for mashing

I mashed them up, added peanut butter and egg, and beat until well mixed.

banana peanut butter egg


I added dark brown sugar, vanilla bean paste, and then poured in the milk.

pouring milk

Once that was mixed well, I poured it into the first bowl with the dry ingredients.

pouring liquid into dry ingredients

The texture seemed off to me, but the recipe was reassuring, stating that the batter would be both thin AND lumpy. This seems as if it could be contradictory, but it wasn’t. It was thin and lumpy! See?

thin and lumpy batter

I scooped the batter into muffin cups, filling them right up to the top. The directions would have had me rolling them in a cinnamon-sugar mixture after being baked, but I thought it would be nicer to sprinkle it on the batter and let it bake right in. Next time I’ll make less of it, I probably threw more than half away, in the end.

batter in tin

batter with cinnamon sugar on top

I baked them for just under 20 minutes. They puffed up big but then flattened. I didn’t mind.

muffins baked in tin

muffins baked in tin

muffins baked in tin

Nothing to complain about. I wish I could post scratch & sniff photos. (Now I’m imagining that feature on some of my favorite blogs….ahhh.)

I let them cool in the pan for a few minutes, then pried them out and moved them to a wire rack. Only one lost a few sticky edges to the tray, so I ate them.

peanut butter banana oatmeal muffins on rack

peanut butter banana oatmeal muffins on rack

peanut butter banana oatmeal muffins on rack

peanut butter banana oatmeal muffins on rack

I ate one that night, but the banana really kicked in the following morning. These are terrific. A little gooey when you eat them, but not in a stick-to-the-paper way, and the peanut butter & banana meld perfectly, with the oats providing the substance to make them a perfect part of breakfast. Tasty, filling, good for you, and gooey!

peanut butter banana oatmeal muffins


My version of Peanut Butter Banana Oatmeal Muffins (adapted from Delicious In A Dash)


2/3 + 1/4 cup whole wheat white flour
1/3 cup toasted wheat germ
3/4 cup rolled oats
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/3 cup Skippy Natural Creamy Peanut Butter
2 medium overripe bananas (about a cup)
1 large egg
2/3 cup (scant) dark brown sugar
1 teaspoon vanilla bean paste
1 1/4 cups 1% milk

2 tablespoons cane sugar
1 teaspoon cinnamon


Heat oven to 400 degrees, you will reduce the temperature later. Spray or line a 12-cup muffin tin.

In a large bowl, whisk together the flour, wheat germ, oats, baking powder, salt, and cinnamon.

In a separate bowl, mash the bananas. Add the peanut butter and egg, then beat well. Add the brown sugar, vanilla, and milk and stir until well mixed.

Add the banana mixture to the flour mixture and stir just until incorporated. Batter will be thin and lumpy.

Fill muffin cups and sprinkle the cinnamon sugar topping across the top of each one.

Reduce oven temperature to 375 and bake for 15-20 minutes, until a toothpick comes out clean. Let the muffins sit in the pan for another few minutes, then move to a wire rack to cool completely.

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