PB&J Oatmeal Muffins

Posted Dec 18th, 2015

This recipe combines the deliciousness of banana bread, peanut butter and jelly sandwiches, and oatmeal all into muffin form. What’s not to love? These muffins are easy to make and hearty for a nutritious breakfast on-the-go. By swapping bananas for butter, you can feel good about feeding them to your whole family. Makes 12 muffins.

3 bananas (the riper the better)
¼ cup Always Save Canola Oil
1 egg
½ cup sugar
2 tbsp milk
1 ½ cups all purpose baking mix
½ cup Always Save Quick Oats
½ Always Save Creamy Peanut Butter
An assortment of jelly flavors

Preheat oven to 400 degrees. Line muffin tin with paper liners.

Mash bananas. In a large bowl, combine mashed bananas, oil milk, egg and sugar. Stir in baking mix and oats.

Spoon muffin dough into each paper liner about ¾ of the way full. Scoop ½ tbsp. of peanut butter into the middle of each muffin; press slightly down into dough. Cook 15-20 minutes or until the center of each muffin is cooked all they way through (we used the toothpick test).

Carefully remove each muffin as soon as they come out of the oven – they will be hot! Serve while warm with a scoop of jelly on top.

For brunch parities, serve muffins with a variety of jelly flavors and let guests pick their favorite flavor. If you have leftovers, be sure to store muffins in plastic ware, or before covering muffins with plastic wrap, place toothpicks in the top of each muffin to keep plastic off of peanut butter topping.

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