Remember when I mentioned operation: use up the excessive amount of oatmeal I have bought?  Yeah, I’m still working on that.  But you know what – now I’ve created the opposite problem!  I’ve found so many great oatmeal recipes that I’m going to end up buying more after it’s all gone so I can try them all.  That’s okay with me!  These muffins taste just as the name would imply, like peanut butter and banana.  The two flavors are well balanced, and the oatmeal provides texture and a bit of chewiness, which I loved.  These are delicious even with no topping at all but I found I preferred them as seen here, with a small spread of peanut butter and a banana slice on top.


  • Yield about 18 muffins


1½ cups all-purpose flour
1 cup old-fashioned oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tbsp. applesauce
¾ cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 tbsp. creamy peanut butter
1 cup low-fat buttermilk


  • 01

    Preheat the oven to 350˚ F.  Line 18 muffin cups with paper liners.  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.  Divide the batter between the prepared muffin cups.  Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan5-10 minutes, then transfer to a wire rack to cool completely.