Peanut Butter Banana Muffins
Yields36 ServingsPrep Time8 minsCook Time12 minsTotal Time20 mins
Ingredients
¾ cup dried cranberries
¾ cup rolled oats
¾ cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp salt
¼ cup vegetable oil
¼ cup Greek yogurt
¼ cup peanut butter
¼ cup granulated sugar
¼ cup brown sugar
2 large eggs
2 tsp vanilla extract
3 small/medium bananas
Directions
1Preheat oven to 350 degrees Fahrenheit and line a mini muffin tin with baking cups.
2Place dried cranberries in a small bowl and cover with warm water. Let them marinate while you prepare the batter.
3Combine rolled oats, flour, baking powder, baking soda, cinnamon, and salt in a high speed blender. Blend until rolled oats become a flour.
4Add the rest of the ingredients and blend until evenly combined.
5Drain dried cranberries and stir them in.
6Pour batter into baking cups, filling them almost to the top.
7Bake for 11-13 minutes, until a toothpick inserted in the center comes out clean.
Ingredients
¾ cup dried cranberries
¾ cup rolled oats
¾ cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp salt
¼ cup vegetable oil
¼ cup Greek yogurt
¼ cup peanut butter
¼ cup granulated sugar
¼ cup brown sugar
2 large eggs
2 tsp vanilla extract
3 small/medium bananas
Directions
1Preheat oven to 350 degrees Fahrenheit and line a mini muffin tin with baking cups.
2Place dried cranberries in a small bowl and cover with warm water. Let them marinate while you prepare the batter.
3Combine rolled oats, flour, baking powder, baking soda, cinnamon, and salt in a high speed blender. Blend until rolled oats become a flour.
4Add the rest of the ingredients and blend until evenly combined.
5Drain dried cranberries and stir them in.
6Pour batter into baking cups, filling them almost to the top.
7Bake for 11-13 minutes, until a toothpick inserted in the center comes out clean.
Peanut Butter Banana Muffins
