I thought these would be a big hit at our house, especially since I was calling them PB Cupcakes. Reason for calling them cupcakes was to get G to eat them for breakfast because he will not eat anything called a muffin. No such luck. They were good and E and I liked them (so did my co-workers) but G licked the PB off and took 3 tiny bites and declared that he didn't not care for them.
PB Banana Muffins
1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. applesauce (I was out and used oil instead)
3/4 cup light brown sugar
2 large eggs
1 cup mashed banana (about 2 large bananas)
1/3 cup (heaping) peanut butter (creamy or crunchy)
1 cup low-fat buttermilk
Preheat the oven to 350˚ F. Line muffin cups with paper liners or spray with cooking spray. 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. Fill the muffin cups about 2/3-3/4 full. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.