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
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-BANANA BREAKFAST MUFFINS
This recipe can also be baked up as a 9" x 5" loaf. Just increase the baking time to 50 minutes.
Provided by Irmgard
Categories Quick Breads
Time 35m
Yield 10 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Grease 10 cups of a 12-cup muffin pan or line with paper liners.
- Combine the wet ingredients in a medium-sized bowl.
- Add the flour, sugar, baking powder, cinnamon and salt.
- Stir until just combined.
- Add the chocolate chips, mixing lightly.
- Divide evenly among the 10 prepared muffin cups, pouring water into the 2 unused cups.
- Bake in the centre of the preheated oven for 20 to 25 minutes or until golden and the top springs back when lightly pressed.
- Cool in the pan.
Nutrition Facts : Calories 359.8, Fat 17.5, SaturatedFat 4.3, Cholesterol 20.3, Sodium 241.2, Carbohydrate 46.7, Fiber 2.6, Sugar 22.1, Protein 7.5
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
HEALTHY PEANUT BUTTER BANANA MUFFINS
These muffins are a hit as a snack, or a light dessert. Freeze them up to one month; thaw in the refrigerator overnight, or defrost in the microwave.
Provided by Loves2Teach
Categories Quick Breads
Time 50m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 14
Steps:
- Stir together cereal and milk; let stand 5 minutes.
- Combine flour and next 3 ingredients in a large bowl;make a well in center of mixture Stir banana and next 3 ingredients into cereal mixture; add to dry ingredients, stirring just until moistened.
- Spoon into greased muffin pans, filling two-thirds full.
- Sprinkle streusel topping evenly over batter.
- Bake at 350 for 25-30 minutes.
- Remove from pans immediately, and cool on wire racks Topping: Combine flour and brown sugar.
- Cut butter and peanut butter into flour mixture with a pastry blender or fork until mixture resembles small peas.
Nutrition Facts : Calories 247.3, Fat 11.6, SaturatedFat 3.5, Cholesterol 21.9, Sodium 172.3, Carbohydrate 33.7, Fiber 4, Sugar 15.9, Protein 5.8
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 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
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