Flourless Peanut Butter Banana Muffins Recipes
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
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.
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
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