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
Provided by Shiran
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F/180°C. Grease a muffin pan or line with cupcake liners.
- In a large bowl mix together flour, baking powder, baking soda, and cinnamon.
- In a medium bowl, whisk together eggs and sugar until well combined. Add bananas, peanut butter, and sour cream and whisk until combined. Pour the egg mixture into the flour mixture and mix as little as possible, just until combined. Stir in chocolate/peanut butter chips if using.
- Divide mixture between muffin cups, filling about ¾ full. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack and allow to cool for 10 minutes before removing from pan.
- Store muffins in the fridge for up to 5 days. Bring to room temperature before serving. Muffins can be frozen for up to 2 months. Thaw overnight in the fridge or for an hour at room temperature.
PEANUT BUTTER-BANANA ENGLISH MUFFIN SANDWICH
Change up the kids' meat and cheese sandwiches for these tasty and healthy English muffin sandwiches. Look for light, whole-grain muffins. At about 100 calories, they leave room for a variety of tasty toppings, and the small size is perfect for lunchboxes.
Provided by Food Network
Categories main-dish
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Spread the peanut butter onto the muffin and top with the strawberry and banana slices. Drizzle the honey on top and close the sandwich. Take a bite and enjoy.
Nutrition Facts : Calories 420 calorie, Fat 17.2 grams, SaturatedFat 3.1 grams, Cholesterol 0 milligrams, Sodium 167 milligrams, Carbohydrate 61.7 grams, Fiber 11.7 grams, Protein 15.8 grams, Sugar 29.1 grams
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
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
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