1 1/2 cup all purpose flour 1 cup quick-cook oatmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt 2 tablespoons vegetable oil
3/4 cup brown sugar
2 large eggs
2 tablespoons molasses
1 cup mashed banana
6 tablespoons peanut butter (preferred creamy) 1 cup half milk/half 1/2 & 1/2 (the real recipe called for Buttermilk, but didn't have that, so I improvised - as all good cooks would)
Preheat your oven to 375 degrees and lightly grease 2 12-cup muffin tins. I thought I'd be lazy and use paper muffin wraps, but after-the-fact, I'd just spray Pam on the muffin pans... live and learn.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, molasses, mashed banana, peanut butter and milk (combo) until very smooth - making sure eggs are fully incorporated (and if you use chunky peanut butter - it's all smoothed together).
Incorporate the "wet" mixture into the flour mixture and stir until mixed - eliminating flour streaks, but not over "mixing" the two. Basically - mix it good, but don't over mix.
Divide mix into the muffin tin/cups, filling each just about to the top of the pan/cup.
Bake 16 - 20 minutes, until a toothpick inserted into the center comes out clean and the top of the muffin springs back when lightly pressed.
Remove muffins from the tin and cool on a wire rack. (I used two types of muffin wraps - foil and paper. The foil wrapped muffins just jumped out of the wrap; the paper wrapped muffins needed to cool a bit to unwrap without tearing the muffin apart - and who wants to tear a muffin apart?)
ENJOY - maybe smothered in butter and served with a big side of bacon !