Going Bananas over Fall

Fall is in the air! Football games! Pumpkin Spice! Back to School!…and a Princess who no longer wants a banana in her lunchbox. What to do with the bananas I loaded up with last week as they slowly turn black and squishy? Banana muffins…with peanut butter! The perfect snack for this early fall…easy to tote and great to share.

The Usual Cast Of Characters

1 1/2 cups flour
3/4 cup quick-cooking oats
1/2 cup sugar
1 Tbsp. Baking Powder
1/2 tsp. salt
3/4 cup creamy peanut butter
1 cup milk
3/4 cup mashed fully ripe bananas
1 egg
2 Tbsp. oil
1 tsp. vanilla

Steps to Glory

Heat oven to 375°F.

Combine first 5 ingredients in large bowl. Whisk peanut butter and milk in medium bowl until blended; stir in bananas, egg, oil and vanilla. Add to flour mixture; stir just until moistened.

Spoon into 12 muffin pan cups sprayed with cooking spray.

Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool slightly.

*Warning*. They may be difficult to eat with a missing tooth!

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8 thoughts on “Going Bananas over Fall

  1. Hi there – visiting from the Bloggers Pit Stop. These look and sound delicious. I host a recipe party on Sundays. Would love to have you join. Hope your weekend is fantastic.

    Liked by 1 person

  2. Muffins are a tradition for my family. I love to start my Saturday morning out with baking either banana, cinnamon or pumpkin muffins, and they don’t last long at all. So fun to begin enjoying the fall season and for me also, it is the beginning of a wonderful few months of baking. I’ve never added peanut butter to my banana muffins…what a “no-brainer!”

    Liked by 1 person

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