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Ingredients
Muffins:
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1 cup all-purpose flour
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¾ cup quick cooking oats
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⅓ cup packed brown sugar
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1 tablespoon baking powder
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1 cup milk
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½ cup peanut butter
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½ cup mashed ripe banana
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1 large egg, beaten
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2 tablespoons vegetable oil
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1 teaspoon vanilla extract
Crumb Topping:
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¼ cup all-purpose flour
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2 tablespoons butter, melted
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2 tablespoons packed brown sugar
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
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Prepare muffins: Combine flour, oats, brown sugar, and baking powder in a bowl. Whisk together milk, peanut butter, banana, egg, oil, and vanilla in a separate bowl. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
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Make crumb topping: Stir together flour, melted butter, and brown sugar. Sprinkle topping evenly over muffins.
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Bake in preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 18 minutes. Serve warm.
Nutrition Facts (per serving)
225 | Calories |
11g | Fat |
27g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 225 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 3g | 16% |
Cholesterol 22mg | 7% |
Sodium 164mg | 7% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 2g | 6% |
Total Sugars 11g | |
Protein 6g | 12% |
Vitamin C 1mg | 1% |
Calcium 90mg | 7% |
Iron 1mg | 7% |
Potassium 184mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.