Oct30
27
posted by Emily Bites in All Recipes, Breakfast, Muffins, Snacks, vegetarian
Peanut butter and bananas are one of those magical flavor combinations that many of us fell in love with growing up and continue to crave as adults. These Peanut Butter Banana Oatmeal Muffins have great peanut butter & banana flavor and the oats give them a thicker, denser texture than your typical muffin. Make sure you use ripe bananas to maximize the banana flavor. If you use bananas the day you bring them home from the store when they still have some green on the peel your muffins won’t pack the same banana punch as if you wait a few days for them to ripen!
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Print Recipe
5 from 1 vote
Rate this Recipe
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Calories: 143kcal
Peanut butter and bananas are a perfect flavor combination!
Yield: 18 muffins
Ingredients
- 1 ½ cups white whole wheat flour
- 1 cup old fashioned oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons unsweetened applesauce
- ¾ cup packed brown sugar
- 2 large eggs
- 1 cup mashed bananas, ripe
- 6 tablespoons creamy peanut butter
- 1 cup low fat buttermilk
Instructions
Preheat the oven to 350. Line 18 muffin cups with paper liners or lightly mist the muffin tin with cooking spray.
In a large bowl, combine the flour, oats, baking powder, baking soda and salt and stir together to combine.
In a separate large bowl, combine the applesauce, brown sugar, eggs, mashed bananas, peanut butter and buttermilk. Whisk together until thoroughly combined and smooth.
Add the dry ingredients to the wet ingredients and stir until just combined. Spoon the batter evenly into the liners. Bake for 20 minutes or until an inserted toothpick comes out clean.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
143 calories, 3 g fat, 1 g saturated fat, 24 carbs, 12 g sugars, 6 protein, 2 fiber(from myfitnesspal.com)
MyWW SmartPoints per (1 muffin) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 5 SmartPoints/ Blue: 5 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
4 per muffin (P+ calculated using the recipe builder on weightwatchers.com)
slightly adapted fromAnnie’s Eats
Author: Emily Bites
Course: Breakfast, Snack
Cuisine: American
Keyword: Banana Muffins, Easy Muffins, WW Muffins
posted on October 30, 2011
27 comments »
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27 comments on “Peanut Butter Banana Oatmeal Muffins”
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kjistrouble — October 30, 2011 @ 7:21 pm Reply
These look delicious! I feel like my life is going to be taken over by full time cooking! 😉
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Anonymous — February 14, 2012 @ 6:54 pm Reply
Hi Emily. Can reduced fat peanut butter be used in this recipe?
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emilybites — February 15, 2012 @ 7:57 pm
I’ve never had reduced fat peanut butter but I don’t see why not! Let me know how it turns out. 🙂
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Anonymous — February 18, 2012 @ 11:42 pm Reply
Made these with reduced fat PB and they turned out great.
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Anonymous — March 15, 2012 @ 5:29 pm
I made them with reduced fat Peanut Butter. They were delicious. Plus I recalculated the points on Weight Watchers web site and it changed them from 4 Pts+ to 3 Pts+ each.
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jodi — March 12, 2012 @ 11:58 pm Reply
I try to keep my sugar low,so I wonder when the recipes only call for brown sugar not white if I could replace it with stevia? Hmmm. I think I’ll try with these tomorrow.
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emilybites — March 18, 2012 @ 3:59 pm
I don’t really use artificial sweeteners, so I’m not sure. I hope they turn out yummy!
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Joanna — March 27, 2012 @ 12:46 pm Reply
These were great! Sprinkled some choc. chips on a few for the kids and they LOVED them.
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Chris — August 2, 2012 @ 9:44 pm Reply
I’m wondering about using PB2 …I think I’ll give it a try! 🙂
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amick2020 — September 4, 2012 @ 2:22 am Reply
Could you substitute regular flour for the whole wheat?
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Anonymous — September 26, 2012 @ 11:03 pm Reply
he, he
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Anonymous — January 2, 2013 @ 1:51 am Reply
I made these today and they were amazing! Thank you for all your recipes! I am so glad I stumbled onto your blog! 🙂
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Mommy — January 31, 2013 @ 12:44 pm Reply
Your blog is AMAZING! This is now my go to site for recipes. These are very WW and kid friendly. I was wondering if you ever did a blog post for kid friendly snacks/meals… if so I would love to check it out.
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Courtney Charvat — February 23, 2013 @ 1:38 am Reply
Made these as dessert (made the amazing lasagn cupcake for dinner w ground turkey) and did half with added mini chocolate chips for my niece and nephew. HUGE hit. I forgot to spray the cupcake holders so they stuck, but everyone just gnawed the bits off the wrapper! I think these would also be good with a light cream cheese peanut butter frosting to jazz them up for a dessert. Thnks Emily for helping me make a great healthy meal!
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Courtney Charvat — February 23, 2013 @ 1:45 am
I forgot to say I also used reduced fat peanut butter bc that’s what I had on hand. Delic. Next time I may lighten them up even more by adding PB2!
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Tina — March 18, 2013 @ 1:05 am Reply
Peanut butter + bananas = fabulous! Can’t wait to try these. 🙂
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Taylor Bettfreund — April 29, 2013 @ 2:22 am Reply
Thank you so much for all of your recipes. I just started weight watchers and I’m fairly certain your blog was the best thing I found. All of them are simple and delicious (well, the ones we’ve tried so far, including this one)
Thank you very much!
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Anonymous — June 24, 2013 @ 7:16 pm Reply
Can you use quick oats instead of old-fashioned?
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Julie Brown — November 11, 2018 @ 9:30 am Reply
I forgot buttermilk can I use skim milk or whole milk?
Thank you
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Cindy — February 18, 2023 @ 9:02 pm Reply
Nice tasting muffins with only 4 points! Love them!
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