Recipe Details
Ingredients
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1cupall-purpose flour
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¾cupquick cooking oats
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⅓cuppacked brown sugar
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1tablespoonbaking powder
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1cupmilk
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½cuppeanut butter
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½cupmashed ripe banana
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1largeegg, beaten
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2tablespoonsvegetable oil
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1teaspoonvanilla extract
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¼cupall-purpose flour
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2tablespoonsbutter, melted
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2tablespoonspacked brown sugar
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories225 | |
| % 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.
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