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Peanut Butter Banana Muffins

Yields36 ServingsPrep Time8 minsCook Time12 minsTotal Time20 mins

 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
1

Preheat oven to 350 degrees Fahrenheit and line a mini muffin tin with baking cups.

2

Place dried cranberries in a small bowl and cover with warm water. Let them marinate while you prepare the batter.

3

Combine rolled oats, flour, baking powder, baking soda, cinnamon, and salt in a high speed blender. Blend until rolled oats become a flour.

4

Add the rest of the ingredients and blend until evenly combined.

5

Drain dried cranberries and stir them in.

6

Pour batter into baking cups, filling them almost to the top.

7

Bake for 11-13 minutes, until a toothpick inserted in the center comes out clean.

Nutrition Facts

Serving Size 1 mini muffin

Servings 36

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