|Makes 12 average size muffins, or 24 "mini" muffins (shown).|
Preheat oven to 400 degrees F.
1 c. flour
1 c. rolled oats
1/2 c. sugar
1 tsp. baking soda
1/4 tsp. salt
Mix all of the dry ingredients together in a large bowl, and make a well in the center. Set aside while you mix together the wet stuff.
1/2 c. milk
1/2 c. peanut butter
1/4 c. vegetable oil
1/3 - 1/2 c. mashed banana (1 small to medium banana, this doesn't have to be terribly accurate)
In a separate bowl, beat together the wet ingredients with a fork. The egg yolk should be broken, but the peanut butter will still be a little "chunky" looking. That's what you want.
Pour the wet ingredients into the well in the center of the dry ingredients, and mix together gently. My 7th grade home ec teacher said to never mix more than 20 strokes. Everything should be moist, but don't overmix.
Drop into lined or greased muffin tins and bake 20-25 minutes.
(For mini muffins, bake 14-16 minutes.)