Last night, however, I threw caution to the wind (rebel!) and baked some muffins. From scratch. And guess what? They were pretty darn tasty! I adapted this recipe for Peanut Butter Banana Oatmeal Muffins from Annie's Eats. Enjoy!
Peanut Butter Banana Oatmeal Muffins
1 cup all purpose flour
1/2 cup whole wheat flour
1 cup old fashioned oats
1 tsp. baking power
1/2 tsp. baking soda
1/2 tsp salt
1 tsp. vanilla
2 tbsp. applesauce (unsweetened)
3/4 cup light brown sugar
2 large eggs
1 cup mashed banana (this was 2 medium bananas for me)
6 tbsp. creamy reduced fat peanut butter
1 cup low-fat buttermilk
Preheat oven to 350. Line muffin tin with liners or spray with nonstick spray. In a medium bowl, combine flours, oats, baking soda, baking power and salt. Stir to combine. In another bowl, combine vanilla, applesauce, brown sugar, eggs, banana, peanut butter and buttermilk. Blend with a whisk. Combine the two ingredients until incorporated well. Spoon into muffin tin. Bake for 18-20 minutes. Allow to cool for 5-10 minutes. You can top these with some additional peanut butter, but I left mine alone.
And you know the best way to mash a banana? With your hands. Clean hands, of course.