Spoon the batter into 12 well greased muffin cups. Sift the flour into a large bowl and mix in the oats and sugar. Whisk peanut butter and milk in medium bowl until blended. In a separate bowl beat together the peanut butter oil eggs milk and bananas. Line a muffin tin with liners.
Add banana mixture to dry ingredients mixing just until moistened. Spoon into the muffin cases and bake for 15 20 minutes or until golden. Add the soft butter eggs and vanilla and beat well scraping down the sides of the bowl once or twice. Combine 1 cup flour oats 1 3 cup brown sugar and baking powder. Pour the wet ingredients into the dry ingredients and stir until just combined.
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Stir into the flour mixture. Preheat the oven to 160 degrees. Fill prepared muffin cups 3 4 full. Do not overmix the batter or you will have tough muffins. Stir in bananas egg oil and vanilla.
Set aside with an electric mixer whip the bananas and sugar together for a good 3 minutes. 2 combine first 5 ingredients in large bowl. Bake for 20 to 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. In a medium bowl mix the mashed bananas maple syrup yogurt egg milk peanut butter and vanilla together until smooth. Set aside with an electric mixer whip the bananas and sugar together for a good 3 minutes.
In a medium bowl mix the mashed bananas maple syrup yogurt egg milk peanut butter and vanilla together until smooth. Stir into the flour mixture. Stir the wet ingredients into the dry ingredients just until moistened. Add banana mixture to dry ingredients mixing just until moistened. In a large bowl whisk together the flour cinnamon baking soda baking powder salt.
Bake for 20 to 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Spoon the batter into 12 well greased muffin cups.
