OK, so I forgot about pictures when I was baking this. But it’s so easy that you won’t need any. I got this delicious recipe from Baking Bites. Again, if you’re making this lactose-free, replace the buttermilk with lactose-free milk to which you’ve added lemon juice.
1 ½ cups all purpose flour
1 cup quick-cooking oatmeal
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 Tbsp canola oil
¾ cup brown sugar
2 large eggs
1 cup mashed banana (about 2 or 3 bananas)
6 Tbsp peanut butter (creamy if possible)
1 cup buttermilk
Preheat the oven to 375 °F. Line a 12-cup muffin tin with paper cups.
In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until very smooth, making sure all the egg has been well-incorporated.
Pour into flour mixture and stir until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top.
Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack.
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