Banana Oatmeal Peanut Butter Cupcakes/Muffins

• FOR THE MUFFINS:
• 1 cup Flour
• 1/2 cups Whole Wheat Flour
• 1/2 cups Sugar
• 1/2 cups Brown Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 cup Quick Cooking Oats
• 1/2 cups Peanut Butter
• 1/2 cups Butter, Softened
• 2 whole Eggs, Beaten
• 2 whole Very Ripe Bananas, Mashed
• _____
• FOR THE FROSTING:
• 1/4 cups Peanut Butter
• 1 Tablespoon Honey
• 2 cups Powdered Sugar
• 1 Tablespoon Milk (may Need A Bit More)

1. In a large mixing bowl combine flours, sugars, baking powder, soda and oats. (If you like a more cupcake-like texture, put this in a blender or food processor and mix until finer). Stir to make sure all combined.
2. In a separate bowl combine 1/2 cup of peanut butter, butter, eggs and bananas. Add to dry ingredience and stir until just combined.
3. Spoon batter into paper lined or greased muffin tin until two-thirds full. Bake at 350 degrees F for 18-20 minutes until done (test with a toothpick - should come out dry when they are done). Cool completely.
4. For the frosting:
5. While muffins are cooling mix 1/4 cup peanut butter, honey, and powdered sugar in bowl with hand mixer. Gradually add milk until desired consistency. Spread onto cooled cupcakes/muffins.
6. If you are looking for a more muffin-like product, omit frosting and mix 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup of cold butter and 1/4 cup pecans or peanuts in food processor. Pulse until butter resembles fine crumbs. Sprinkle on top of muffins and bake as directed.

muffins, flour, whole wheat flour, sugar, brown sugar, baking powder, baking soda, oats, peanut butter, butter, eggs, bananas, frosting, ubc, honey, powdered sugar, milk

Taken from tastykitchen.com/recipes/breads/banana-oatmeal-peanut-butter-cupcakesmuffins/ (may not work)