Peanut Butter Banana Flax Seed Muffins Recipes
BANANA AND FLAX SEED MUFFINS
Family favorite. They don't last long. Taste great from the oven. I like to freeze leftovers the same day. Great for breakfast or lunch pails. Freeze ripe bananas until you're ready to do some baking.
Provided by S.Carswell
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Mash bananas in a bowl. Add brown sugar, butter, white sugar, and eggs; mix well. Add all-purpose flour, whole wheat flour, flax seeds, baking soda, and baking powder. Scoop batter into the prepared tins.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 38.7 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 3 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 235.5 mg, Sugar 20.8 g
PEANUT BUTTER BANANA FLAX SEED MUFFINS
The winning combination of peanut butter and banana scores big with these nut and dried fruit muffins.
Provided by Allrecipes Member
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
- Combine flour, sugar and peanut butter in large bowl with a fork until even crumbs form. Stir in walnuts. Reserve 1 cup for topping.
- Add flax seed, baking powder and salt to flour mixture. Stir in milk, bananas and egg until evenly moistened. Stir in dates. Divide evenly in muffin cups using a heaping 1/4 cup batter each. Sprinkle reserved crumb mixture on top.
- Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 37.8 g, Cholesterol 15.5 mg, Fat 16.6 g, Fiber 3.3 g, Protein 8.1 g, SaturatedFat 2.3 g, Sodium 205.9 mg, Sugar 20.5 g
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