Peanut Butter Oatmeal Walnut muffins

Ah oatmeal. Never fails to disappoint. Today's recipe is a healthful, energy packed muffin for those needing that extra "umph" in the morning or before (or after) a workout. My latest recipe, made with protein rich peanut butter, wheat flour, whole oats and crunchy walnuts, is sure to please.

I substituted the usual white sugar and brown sugar combination with real honey and mashed bananas for sweetness. For added moisture without the high fat content, I substituted vegetable oil for butter. To add to the flavor and consistency I added creamy peanut butter. The end result is a super moist, delicious muffin with an added crunchiness (and good-for-you protein and fats) from the walnuts. Recipe follows.

INGREDIENTS

.5 cup all-purpose flour

.5 cup whole wheat flour

.75 cup old fashioned oats

.5 cup honey

1 tablespoon baking powder

.5 teaspoon salt

1 teaspoon cinnamon

.25 teaspoon nutmeg

.25 teaspoon ground ginger

.25 teaspoon allspice

.5 cup peanut butter

2 tablespoons vegetable oil

1 egg

1 teaspoon vanilla extract (pure not artificial)

1 cup milk (I used 1% buttermilk for added moisture)

.5 cup ripe banana, mashed (about 1 large banana)

.5 cup chopped walnuts

Combine all the wet ingredients: honey, egg, vanilla, mashed banana, vegetable oil and peanut butter in a bowl.

Combine dry ingredients: both flours, oats, salt, spices and baking powder in a separate bowl.

Slowly add wet ingredients to dry, mixing thoroughly, add chopped walnuts.

Preheat oven to 375 degrees

Spray a 12 cup muffin pan with baking spray (vegetable oil spray)

With an ice cream scoop (to keep measurements consistent) scoop the batter into each muffin cup.

Bake for 16-18 minutes, or until tops are golden and springy.

Cool for about 10 minutes. Enjoy!