I love a good muffin that can double as a breakfast food or mid morning snack that isn’t loaded with sugar and fat.  There’s just something about that neat little hand held piece of goodness that makes me feel happy. They are also a great addition to the kid’s lunch kits.

These muffins are all that and more – they have very little butter, whole wheat flour, oatmeal and peanut butter. They are truly satisfying and keep you feeling full long after they are eaten and they are absolutely delicious! They have a great texture and bake up nice and fluffy. They are moist and full of flavor and keep well in a plastic bag for  several days.  I have been enjoying them with my morning coffee this week and the kids have been eating them as a grab and go snack before heading out the door for a bike ride or play in the park.

I started out with a basic banana muffin recipe but I rarely follow a recipe once I get started and almost always feel the need to add ingredients and change it up to meet my needs at the time (this time a peanut butter craving). If you have a couple of ripe bananas on the counter and the need to bake up some goodness – here’s your chance – hope you enjoy them as much as we did!

Peanut Butter Banana Oatmeal Muffins

1 c flour

1/2 c whole wheat flour

1 cup quick oats

1 tsp. baking powder

1 tsp. baking soda

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2 TBSP. melted butter

1/2 c sugar

2 eggs

2 ripe bananas mashed

1 c of milk or buttermilk

5-6 TBSP peanut butter

Heat oven to 375 degrees and grease a muffin tin ( this recipe makes 12 large muffins)

Blend the dry ingredients in a medium bowl. In a large bowl mix the melted butter, (cooled) sugar, bananas, eggs, milk and peanut butter. Add the flour and oat mixture to the wet ingredients. Gently stir until just combined.

Fill greased muffin cups to almost full. Bake for 16-18 minutes until wooden skewer comes out clean. Enjoy!!