Nifs Peanut Butter Banana Muffins Food

PEANUT BUTTER BANANA MUFFINS

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

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.

NIF'S PEANUT BUTTER BANANA MUFFINS

Steps:

• Spray muffin tin with nonstick spray and preheat oven to 375°F.
• Combine eggs, honey, oil, water, bananas, vanilla and peanut butter in a large bowl and mix well with a hand mixer.
• Combine flour, baking powder, baking soda and salt in a medium bowl. Fold dry ingredients into wet ingredients and stir 20 times.
• Spoon batter evenly into muffin tin. Bake 20-25 minutes, until toothpick inserted comes out dry.

PEANUT BUTTER BANANA MUFFINS

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.

PEANUT BUTTER AND BANANA MUFFINS

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.

PEANUT BUTTER-BANANA MUFFINS

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.