Peanut Butter Banana Muffins

Name: Peanut Butter Banana Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12 muffins
Ingredients: 1 cup all-purpose flour; 3/4 cup quick-cooking oats or 3/4 cup old fashioned oats, uncooked; 1/3 cup firmly packed brown sugar; 1 tablespoon baking powder; 1 cup milk; 1/2 cup peanut butter; 1/2 cup mashed ripe banana, about 1 large; 1 egg, beaten; 2 tablespoons vegetable oil; 1 teaspoon vanilla; 1/4 cup oats; 1/4 cup all-purpose flour; 2 tablespoons margarine, melted; 2 tablespoons firmly packed brown sugar

Submitted by Hey Jude

"I found this tasty muffin recipe in a magazine ad for Quaker Oats."

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photo by kittycatmom

Ready In:: 33mins
Ingredients:: 14
Yields:: 12 muffins

ingredients

1 cup all-purpose flour
³⁄₄ cup quick-cooking oats or 3/4 cup old fashioned oats, uncooked
¹⁄₃ cup firmly packed brown sugar
1 tablespoon baking powder
1 cup milk
¹⁄₂ cup peanut butter
¹⁄₂ cup mashed ripe banana, about 1 large
1 egg, beaten
2 tablespoons vegetable oil
1 teaspoon vanilla
Topping
¹⁄₄ cup oats
¹⁄₄ cup all-purpose flour
2 tablespoons margarine, melted
2 tablespoons firmly packed brown sugar

directions

Heat oven to 375°F.
Grease 12 medium muffin cups, or line with paper baking cups.
Combine flour, oats, brown sugar and baking powder.
Whisk together milk, peanut butter, banana, egg, oil and vanilla; add to dry ingredients, mixing just until moistened.
Fill muffin cups 3/4 full.
Combine topping ingredients; sprinkle evenly over batter.
Bake 16 to 18 minutes or until golden brown.
Serve warm.

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Reviews

Wonderful recipe! These muffins are very moist - I probably used about 3/4 cup of banana because that is what I needed to use up. The flavour is great, not too sweet. My husband had one while still warm & complained that it had no flavour. But, once cooled they are really, really good & filling!!

Debbb
Awesome muffins, first time Ive made peanut butter muffins and I didnt know what to expect. They were very moist. I ran out of vegetable oil and subbed melted butter worked out fine. Next time I make these I want to try grinding the oats a little. I love the crumb topping, these muffins stay very moist for a few days. Mine baked up in 15 minutes. Thanks for a new taste experience.

Calee
This is one of the best muffins that I've EVER made! I left off the topping for calorie conservation; but didn't miss it! SOOO very good--tasty--and just the right amount of banana to peanut butter flavor. YUMMO! Made for Muffin Love in Cooking Photos.

Caroline Cooks
My kids loved these muffins. I added 1 cup of chocolate chips to the batter and I think that really put the over the top. Will be making these often.

evelynathens
We really enjoyed these muffins. I added about 2 tablespoons of ground flax seed, but thats the only thing I did. Otherwise made as is. These are delicious, and wonderfully moist. Thank you for posting! I will be making these again!

kittycatmom

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Tweaks

Very yummy! It was the first time I was trying to make a quick bread with peanut butter and I must say, I'm impressed. However, I never found 1 tbsp of baking powder to work well, so I stuck to my usual - 1 tsp of baking powder, 1/2 tsp of baking soda. And because of the baking soda (it needs acidity), I replaced the milk with buttermilk. I made it into a loaf and baked about 40 mins.. I omitted the topping but it was still really yummy! Thank you so much!

ObsessiveCompulsive
Very good but a little on the heavy side. I added 1/2 tsp baking soda and substituted butter milk for the milk and it turned out beautiful.

Sue-Lin