To get this complete recipe with instructions and measurements check out my website. Do not overmix the batter or you will have tough muffins. Line a muffin tin with liners. Step 2 fold in the oats flour baking powder baking soda p2b powder and water ensuring it is all fully mixed together. In a large bowl whisk together the flour cinnamon baking soda baking powder salt.
Fill prepared muffin cups 3 4 full. Preheat the oven to 160 degrees. Make sure to work all the lumps out of your brown sugar. Once incorporated mix eggs in one at a tie and then add vanilla and sugars. Stir in bananas egg oil and vanilla.
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2 combine first 5 ingredients in large bowl. Spoon into the muffin cases and bake for 15 20 minutes or until golden. Stir the wet ingredients into the dry ingredients just until moistened. Set aside with an electric mixer whip the bananas and sugar together for a good 3 minutes. Whisk peanut butter and milk in medium bowl until blended.
Spoon the batter into 12 well greased muffin cups. Add the soft butter eggs and vanilla and beat well scraping down the sides of the bowl once or twice. Sift the flour into a large bowl and mix in the oats and sugar. In a large bowl whisk together banana greek yogurt peanut butter and oil. Spoon the batter into 12 well greased muffin cups.
In a large bowl whisk together banana greek yogurt peanut butter and oil. 2 combine first 5 ingredients in large bowl. In a separate bowl mash the banana and mix in the peanut butter eggs butter and milk. Fill prepared muffin cups 3 4 full. In a large bowl combine the flour baking powder cinnamon and salt.
Sift the flour into a large bowl and mix in the oats and sugar. To get this complete recipe with instructions and measurements check out my website.
