PEANUT BUTTER-BANANA MUFFINS
These bite-sized muffins make a delightful treat. Banana and peanut butter are ideal partners and taste terrific with chocolate. -Patty Putter, Marion, Kansas
Provided by Taste of Home
Time 35m
Yield 4 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, combine the egg, milk, bananas, peanut butter, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined miniature muffin cups three-fourths full. For topping, in a small bowl, combine the brown sugar, peanuts and chocolate chips. Sprinkle over muffins. Bake at 350° for 10-13 minutes or until a toothpick inserted in the center comes out clean., Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 71mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER BANANA MUFFINS
A real kid pleaser and a healthy snack, this moist muffin is perfect for peanut butter fans. I made this for my friend who is a diabetic. Instead of 2 cups all purpose flour, I used 2 cups whole wheat pastry flour and for the brown sugar I used 1/2 cup brown splenda (sugar replacement).
Provided by Olha7397
Categories Quick Breads
Time 35m
Yield 1 doz, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- In a large bowl, mix together the flour, brown sugar, baking powder and salt.
- In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.
- Stir the wet ingredients into the dry ingredients just until moistened.
- Spoon the batter into 12 well greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins.
- Lucy Waverman's Fast & Fresh Cookbook.
PEANUT BUTTER BANANA MUFFINS
If you like peanut butter and banana together, these muffins are for you.
Provided by ADDO
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 28m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
- In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
- Bake in preheated oven for 18 minutes, until golden brown. Serve warm.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 27.1 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 164.1 mg, Sugar 11.4 g
PEANUT BUTTER-BANANA MUFFINS
Wheat germ lends a good dose of vitamins to these delicious, kid-friendly muffins, while boosting the nutty flavor.
Categories Bread Mixer Breakfast Brunch Bake Kid-Friendly Back to School Banana Bon Appétit Small Plates
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Line 12 muffin cups with muffin papers. Stir first 4 ingredients in small bowl to blend. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in medium bowl to blend. Beat in flour mixture. Divide batter among muffin cups.
- Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.
PEANUT BANANA MUFFINS
"Loaded with peanut butter chips and banana flavor, these tender muffins are my husband's favorite," writes Susanne Penner of Steinbach, Manitoba.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, butter and bananas. Stir into dry ingredients just until moistened. Fold in chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 240 calories, Fat 11g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 293mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
PEANUT BUTTER BANANA MUFFINS
Make and share this Peanut Butter Banana Muffins recipe from Food.com.
Provided by Hey Jude
Categories Quick Breads
Time 33m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Heat oven to 375°F.
- Grease 12 medium muffin cups, or line with paper baking cups.
- Combine flour, oats, brown sugar and baking powder.
- Whisk together milk, peanut butter, banana, egg, oil and vanilla; add to dry ingredients, mixing just until moistened.
- Fill muffin cups 3/4 full.
- Combine topping ingredients; sprinkle evenly over batter.
- Bake 16 to 18 minutes or until golden brown.
- Serve warm.
Nutrition Facts : Calories 237.4, Fat 11.4, SaturatedFat 2.5, Cholesterol 18.4, Sodium 181.2, Carbohydrate 28.6, Fiber 2, Sugar 10.1, Protein 6.5
PEANUT BUTTER AND BANANA MUFFINS
This is from Jessica Seinfeld's Deceptively Delicious Cookbook. I have not made these, but am posting recipes from this book upon request.
Provided by gourmetmomma
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Spray muffin tins with nonstick spray.
- Combine 1/2 cup brown sugar, peanut butter, vegetable puree, banana, and egg in a large mixing bowl. Jessica says use a large wooden spoon.
- Mix the flour, baking powder, baking soda, and salt. I'd put it in bowl and combine with a whisk, but Jessica suggests putting them in a ziptop bag and shake.
- Fold the dry mix into the wet mix and combine until just lumpy. Don't overmix, these are muffins. Add the remaining 1/2 cup of brown sugar and stir once or twice. Jessica says this puts a crust on the top of the muffins.
- Divide the batter between the muffins. Cook until lightly brown and a toothpick comes out clean. 15 to 20 minutes.
- Store at room temp for up to two days, or freeze for up to a month.
Nutrition Facts : Calories 179, Fat 5.7, SaturatedFat 1.2, Sodium 247.5, Carbohydrate 30.1, Fiber 2.1, Sugar 20.2, Protein 4.5
PEANUT BUTTER-BANANA NUT MUFFINS MY WAY
A heavenly treat of peanut butter, bananas, and chocolate all rolled into one tasty muffin. DIABETICS BEWARE...THIS IS AN EXCELLENT RECIPE FOR PEANUT BUTTER-BANANA NUT MUFFINS... THEY ARE ADDICTING... A GREAT BREAKFAST MUFFIN, A WONDERFUL AFTERNOON SNACK OR A GREAT DESSERT! SERVING SIZE - 1 MUFFIN Nutrition Facts: Calories 134.5 Total Carbs 18.8 g Dietary Fiber 0.8 g Dietary Exchanges: 1 Fat, 1/2 Other Carbohydrate, 1/2 *More Info... If you want to lower the carbs. by 5g you could use 1/3 cup of sugar and 1/3 cup sugar substitute i.e.: Splenda granulated.
Provided by penny jordan @PennyLJ55
Categories Other Breakfast
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Line muffin pan with paper liners or spray with nonstick cooking spray.
- In a large bowl, mix the sugar, oil, peanut butter, banana, egg, and vanilla until well blended.
- In a separate bowl, mix the flour, baking powder, cinnamon and baking soda, then add to batter, stir until just mixed. Stir in yogurt, chocolate chips and walnuts (optional).(If you use crunchy peanut butter or not),
- Fill muffin cups 1/2 way with mixture and bake until tops are firm and toothpick inserted in the center comes out clean, about 15-18 minutes.
- **Additional Information: * I have even doubled the recipe...It works just fine. (I always use Extra-Crunchy 'Skippy' peanut butter.) **If you want to lower the carbs. by 5g you could use 1/3 cup of sugar and 1/3 cup sugar substitute i.e.: Splenda granulated sugar. Keep in mind that this will change the texture of the muffins slightly.
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