1/2 c. natural peanut butter (peanuts and salt only)
2/3 c. packed brown sugar
1 egg
1 c. mashed ripe bananas
2 tsp. baking soda
2 tbsp. hot water
1 1/4 c. flour
1/2 tsp. salt
3/4 c. rolled oats
1 c. raisins

Preheat oven to 375 degrees. Coat with vegetable cooking spray or line with paper liners 12 (2 3/4 inch) muffin tin cups. In large bowl beat peanut butter and sugar to blend thoroughly. Beat in egg, then bananas. In small bowl mix baking soda with hot water; mix into banana mixture.

Mix in flour and salt, then oats and raisins. Spoon into muffin cups, dividing equally. Sprinkle lightly with additional oats. Bake 20 to 25 minutes until lightly browned and springy to the touch. Serve warm or cool and store in airtight container up to 3 days. Makes 12 muffins.