Peanut Butter and Banana Muffins

Peanut Butter and Banana Muffins
Yield: 12 large
Bake: in 400ºF oven for 20 minutes

1 1/4 cup rolled oats (whole)
1/2 cup yogurt, plain low fat
1/2 cup milk, low fat
1/2 cup brown sugar
1/3 cup oil, sunflower or vegetable oil
2 bananas, large, ripe, mashed
1 egg, large, lightly beaten
1 1/2 cup oat flour (grind in food processor or coffee grinder)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1/2 C PB2

You can decrease fat and calorie content by substituting applesauce or prunes for oil; and reducing the amount of sugar used in the recipe.

Instructions
In a bowl mix together rolled oats, yogurt and milk.

Let combination soak for roughly 10 minutes while you prepare remaining ingredients.

Mix oat flour, salt, spices, PB2, baking powder and baking soda in a bowl.

Add brown sugar, mashed banana, egg and oil to rolled oats mixture. Mix well. *For lighter muffin, cream egg, sugar and fats*

Add dry ingredients to the rolled oats mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full.

Bake for approximately 20 minutes, or until a toothpick inserted into the muffin comes away clean and dry.

Serving Size: Makes 12 large muffins