Monday, August 20, 2012

Peanut Butter Banana Oat Muffins

Peanut Butter Banana Oat Muffins
A typical morning in my apartment:
Alarm clock wakes us up around 7 AM.
Michael and I trudge out of bed.
We sit down on the couch and get on the internet.
He then goes into the bathroom to shower and such.
Peanut Butter Banana Oat Muffins
I check my emails and facebooks, 
post a blog post if I have one for that day, 
do all the sharing, etc.
Then I pack Michael's lunch and get his breakfast ready, and mine.
I usually then eat my breakfast while watching some show on the computer.
 (Today that show is last night's True Blood). 
Peanut Butter Banana Oat Muffins
Michael gets out of the shower and gets ready.
 I get his breakfast on the table, then sit and talk with him while he eats.
Far too quickly 8:30 rolls around and we put his lunch in his backpack,
and he goes on his way to work.
And I miss him immediately.
But then I do dishes.
And grocery shop.
And probably cook something.

And if I'm lucky, our breakfast would have been something great like these muffins. Although Michael's not a big fan (he doesn't love banana). They're a really nice, healthier muffin full of banana, peanut butter, and oats. A winning combo, in my opinion. (Kind of like Michael and I :) )

Peanut Butter Banana Oat Muffins

Peanut Butter Banana Oat Muffins
Makes 12-18 muffins.
  • 1 1/2 cups all-purpose flour
  • 1 cup oats
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tbsp. applesauce
  • 3/4 cup light brown sugar, lightly packed
  • 2 eggs
  • 1 cup mashed banana
  • 6 tbsp. peanut butter 
  • 1 cup low fat buttermilk (or use this easy substitute)
  • Optional: topping--peanut butter + banana slices, to taste
  • Line a muffin tin with 18 paper liners.
  • Preheat oven to 350 degrees.
  • In a medium bowl whisk the flour, oats, baking powder and soda, and the salt.
  • In a large bowl whisk the applesauce, sugar, eggs, banana, peanut butter, and buttermilk. 
  • Stir dry ingredients into wet, until combined.
  • Divide the batter evenly amongst the muffin cups.
  • Bake 18-20 minutes, until golden brown and a toothpick inserted in the middle comes out clean.
  • Cool in pan 5-10 minutes, then transfer to a wire rack to finish cooling.
  • Top with peanut butter and/or slices of banana, if desired.
Note: These seemed to go bad after a few days at room temp., so I'm not sure if you'd want to refrigerate them or just make sure they're eaten quickly.
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