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
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
Skip the bakery and surprise your family with Peanut Butter-Banana Muffins. These tender, moist Peanut Butter-Banana Muffins feature a whiff of vanilla.
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Combine first 5 ingredients in large bowl. Whisk peanut butter and milk in medium bowl until blended; stir in bananas, egg, oil and vanilla. Add to flour mixture; stir just until moistened.
- Spoon into 12 muffin pan cups sprayed with cooking spray.
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool slightly.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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
These muffins will do a lot to assuage hunger pangs in the workplace because the main ingredients - high protein peanut butter and potassium-rich bananas - will provide an energy boost. Making your own healthy meals and snacks to take to work wil help balance your diet and your chequebook says Susan Mah, registered Dietician.
Provided by Chef mariajane
Categories Quick Breads
Time 18m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven ot 375°F Lightly spray or grease 12-cup muffin tin.
- In a small saucepan, melt butter over medium heat. Wisk in peanut butter. Pour into a large bowl to cool. In a medium bowl, place flours, baking powder, cinnamon, and baking soda. Wisk together, ensuring there are no lumps.
- Stir sugar into cooled peanut butter mixture. Then stir in eggs until completely blended. Stir in bananas and vanilla. Gradually add flour mixture, srirring just until combined.
- Spoon into muffin tins. Sprinkle with peanuts, gently pushing into batter. Bake in center of preheated oven until golden or until a skewer inserted in the center comes out clean, 16-18 minutes. Remove muffins from pan to rack to cool.
- Makes 12 muffins.
Nutrition Facts : Calories 309.8, Fat 17.4, SaturatedFat 6.7, Cholesterol 55.6, Sodium 160.3, Carbohydrate 34.2, Fiber 2.5, Sugar 15.7, Protein 6.6
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HEALTHY PEANUT BUTTER BANANA MUFFINS - FOX AND BRIAR
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4.9/5 (19)Calories 176 per servingCategory Baked Goods/Breads
- Preheat oven to 425°F degrees. Line a 12-count muffin pan with muffin liners or spray with nonstick spray. Set aside.
- In a medium bowl, mix the mashed bananas, maple syrup, yogurt, egg, milk, peanut butter and vanilla together until smooth..
- In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter or you will have tough muffins.
- Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12 minutes or until a toothpick inserted in the center comes out clean.
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5/5 (126)Calories 218 per servingCategory Breakfast, Dairy Free, Gluten Free, Snack
- Preheat oven to 350 degrees Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.
- In a large bowl, mix together the mashed bananas, peanut butter, eggs, pure maple syrup, vanilla extract and milk of choice until smooth.
- Next stir in the oat flour, baking powder, cinnamon and salt until smooth. Fold in the chocolate chips. Evenly divide batter into muffin liners.
- Bake 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy! Makes 12 muffins.
HEALTHY PEANUT BUTTER BANANA MUFFINS - BROMA BAKERY
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- Preheat oven to 425°F. Line a muffin tin with 12 muffin cups, and spray the muffin cups with an oil-based spray. Set aside.
- In a large bowl combine the bananas, peanut butter, honey, eggs, and vanilla. Stir until well combined. Add the oat flour, baking powder, and salt and fold to combine. Add the chocolate chips. Make sure to not over mix.
- Scoop batter into prepared muffin cups, filling just shy of the top of the cups. Bake for 5 minutes at 425°F, then, without opening your oven door, turn the oven down to 350°F and bake for an additional 15 minutes.
- Remove from oven and allow to cool for 10 minutes, before transferring to a wire rack to cool completely.
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