Peanut Butter Banana Muffins

I have been tossing out too many bananas lately. Everyone I know, it seems has been baking banana bread or banana muffins. Sitting on my coffee table is the latest issue of Martha Stewart’s Everyday FOOD Magazine. I flagged a few of the peanut butter and banana recipes. I love that combination. What I wanted was a muffin with both ingredients, so I adapted her banana cupcake recipe and made my own. Even if I hadn’t wanted to change the ingredients my version would have been different, because if you know me even a little bit you know that I can not follow directions to save my life!
So here’s my version and they really hit the spot!
Preheat oven to 350 degrees
1 1/2 Cups all purpose flour
1 Cup of old fashioned oats
1 Cup of peanut butter
3/4 Cups of sugar
1 tsp baking powder
1 tsp baking soda
2/3 Cups canola oil
3 mashed bananas
2 large eggs
1/2 tsp vanilla extract
In a large bowl mash bananas with a fork, add peanut butter and continue to mash, add eggs and blend well. Keep stirring while slowly pouring in canola oil, then add sugar, flour, oats, baking soda, baking powder and vanilla extract. When all well blended scoop into lined muffin tins. According to desired size will make 12 – 18 muffins.
Bake for 25 – 30 minutes, cool before serving.
Some may like a nice dollop of strawberry jam on the side, or drizzle the tops with honey.

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