I got this recipe from a friend many years ago at work. I like it because it uses whole wheat flour and does not call for a lot of oil. My kids enjoy these muffins too.
We really liked these! I used 1 c oat flour and 1/2 c whole grain white wheat and the texture was great. They were plenty sweet with the three bananas and 1/4 c brown sugar. I agree that they need more than 2 T of peanut butter; I used 3 T and cut the oil down to only 1 T and you could taste the PB just fine. Crunchy pb adds a nice touch to the texture, too :). My baking time was right around 19 minutes, so it must just depend on your oven. DS wasn't in the mood for banana muffins this AM so I conned him into it by sprinkling chocolate chips over half of the batch--that was a yummy addition for all of us! Thanks for posting!
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Great texture but I need to work on the flavor. I substituted applesauce for the oil & used red fat PB. I thought I only needed 2 bananas because 3 seemed like a lot but I was wrong! 3 are necessary! Next time I plan to add 1/4 cup Splenda & some cinnamon to kick up the taste. But I loved how moist they were & worth the effot. Baking time for me was also around 15 min, not 20. Thanks!
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