Peanut Butter Banana Oat Muffins
Peanut butter and banana combine with a nice oat crumble to make these tasty and satisfying muffins.
Servings: 48
Calories: 110kcal
Equipment
Ingredients
- 2 cups Quaker Oats blend or food processed into ground oats/flour
- 2 cups All-purpose flour
- 5 tbs Quaker oats
- 2 tsp Baking soda
- 2 tsp Baking powder
- 1/4 cup Apple sauce
- 1 1/2 cups Vanilla greek yogurt I used light and lean Dannon
- 1 cup Peanut butter I used chunky, but smooth works too
- 1 cup Granulated sugar
- 1/4 cup Honey
- 4 Large eggs
- About 3 cups mashed bananas I used 5 medium to large sized bananas
- 2 tsp Vanilla extract
Crumble Topping (optional)
- 1 cup Oats
- 3/4 c Brown sugar
- 6 tbs Chilled butter
- 1/3 cup Crushed peanuts if desired
Instructions
- Heat oven to 350
- Mix dry ingredients except white sugar together in one bowl
- Mix wet ingredients and white sugar in another bowl, use a hand mixer to mix until smooth
- Combine the two, stirring until wet, but not over-stirred
- Make topping by combine oats and sugar. Cut into chilled butter, mixing with fork until it resembled crumbs, stir in nuts if desired
- Line muffin tins with paper baking cups (approx 48)
- Fill cups 3/4 full
- Top with crumble
- Bake 20-25 minutes until inserted toothpick comes out clean
Nutrition
Calories: 110kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 78mg | Potassium: 85mg | Fiber: 1g | Sugar: 11g | Vitamin A: 20IU | Calcium: 18mg | Iron: 1mg