Peanut Butter Banana Muffins

I'm not much of a baker, which I think is because I improvise a lot while cooking and its difficult to do that when you're baking. Plus we're not big fans of sweets and most baked goods. I have been searching for a muffin recipe lately, but they all seemed to have 2 cups worth of sugar.

On the blog Miss Foodie Two Shoes I found this one, and it had very little sugar, and I had all the ingredients on hand, so I decided to make them. I love peanut butter and banana together, and I liked that the blogger said they weren't that sweet. I was debating the streusel topping, and then forgot it anyhow, but I'm pretty sure they would've been tastier with it. However, they are still yummy. The best part, my toddler son (who has had such a tiny appetite lately,) ate one and asked for another!

1 cup all purpose flour

3/4 cup quick cooking oats

1/3 cup packed brown sugar

1 tbs. baking powder

1 cup milk (I used 1%)

1/2 cup peanut butter (I used Chunky Natural PB)

1/2 cup mashed ripe banana (I had one very big banana that equaled 1/2 cup)

1 egg, beaten

2 tbs. vegetable oil

1 tsp. vanilla extract

1/4 cup all purpose flour

2 tbs. butter, melted

2 tbs. packed brown sugar

1.Preheat your over to 375 degrees. Grease 12 muffin cups or line with muffin liners. (Actually makes about 15 muffins)

2. Combine 1 cup of flour, quick cooking oats, 1/3 cup brown sugar and baking powder. Whisk together milk, peanut butter, mashed banana, egg, oil and vanilla. Add banana mixture to dry ingredients, mixing just until moistened.

3. Fill the prepared muffin cups 3/4 full. In a small bowl, stir together 1/4 cup flour, melted butter and 2 tbs. of brown sugar. Sprinkle the topping evenly over the muffins.
4. Bake in preheated oven for 18 minutes, until golden brown. Best served warm. (Great warmed for 10 seconds in the microwave.)