Peanut Butter Banana Muffins

This recipe had me at the words peanut butter. Peanut butter is a staple around here and not just for my kids. I can eat it by the spoonful. I took many a peanut butter sandwich to school as a kid and still continue to eat them. I've eaten them every day at times and still never tire of them.

Banana bread is another favorite of mine (especially this banana chocolate chip bread). Put banana bread and peanut butter together and you have an amazing combination. These muffins are so perfectly balanced in both flavor and texture and they stay moist for several days. The recipe made almost 2 dozen. I was planning on freezing half of them but every time I would turn around my girls were sneaking one. I'm betting they wouldn't mind if I made them again in the future.

You could certainly eat these muffins plain, but if you wanted to dress them up a little bit, spread on a little more peanut butter and top with a banana slice.

1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. applesauce
3/4 cup light brown sugar
2 large eggs
1 cup mashed banana (about 2 large bananas)
1/3 cup (heaping) peanut butter (creamy or crunchy)
1 cup low-fat buttermilk

Preheat the oven to 350˚ F. Line about 21 muffin cups with paper liners or spray with cooking spray. 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. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Fill the muffin cups about 2/3-3/4 full. 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.

Makes about 18-21 muffins.

SOURCE:Adapted from Annie's Eats

This recipe linked to Recipe Swap Thursday @ Prarie Story