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So, sometimes what happens is my sister says she wants some muffins, and I look around and see what we have to make muffins with.  And sometimes what we have is quick oats, bananas, and peanut butter, and the result is pretty good off the cuff, and even better with a little refinement.  :-)

These are incredibly easy to make; the most laborious parts are probably mashing the banana and chopping the nuts.  :-)  They don’t take long to mix up, bake, or cool, so they’re a good bread to throw together real quick if the oven’s already at 400.  The oats give these a little less softness and a little more thickness than your average muffin, and keeps them from being oversweet, so my sister doesn’t feel too guilty about eating one when she’s already had her carbs for the day.  :-D

Peanut Butter Banana Muffins

Yield:  12 muffins

Ingredients:

  • 1 cup dough mix
  • 1/8 tsp xanthan gum
  • 1/2 tsp salt
  • 1/3 cup brown sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 cup gluten-free quick oats
  • 1 cup mashed banana (about 1 banana, maybe 1 1/2)
  • 1 1/2 – 2 tsp peanut butter, depending on taste
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp honey
  • 2 T canola oil
  • 1/4 cup milk
  • 1/3 cup finely chopped walnut pieces

Directions:

1.  Preheat the oven to 400 degrees Fahrenheit.  In the bowl of a stand mixer, whisk together the dry ingredients — dough mix, xanthan gum, salt, brown sugar, baking soda, baking powder, and oats.

2.  With the paddle attachment, mix in the wet ingredients — mashed banana, peanut butter, egg, vanilla, honey, canola oil, and milk — until fully combined.  Fold in the chopped nuts until evenly distributed.

3.  Lightly grease a 12-bowl muffin tin (or put in muffin cups, up to you), and evenly distribute the batter into the bowls, so that they’re about 2/3 full.  A 1/4-cup scoop per muffin is just about perfect.  Make sure you scrape the bowl pretty thoroughly, though — these muffins are just a touch on the small side, and you’ll need every bit of batter.

4.  Bake in preheated oven for 13-15 minutes.  Let cool 5 minutes before turning out of pan, particularly if you didn’t use muffin cups.  Enjoy!  :-)