Peanut Butter Banana Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 ripe medium bananas 1/3 cup unsweetened apple sauce 1 1/4 cups flour 3/4 tsp baking soda 1/4 tsp salt 2 Tbsp I can't believe it's not butter light, softened 2 Tbsp + 2 tsp Splenda brown sugar blend2 large egg whites 1/2 tsp vanilla extract 4 Tbsp PB2, prepared6 Tbsp no sugar added peanut butter
1. Preheat oven to 325 degrees. Line a muffin tin with 12 liners.
2. Mash bananas in a bowl, set aside.
3. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
4. In a large bowl cream butter and sugars with an electric mixer. Add egg whites, bananas, apple sauce, vanilla and PB2 and beat at medium speed until thick. Scrape down sides of the bowl.
5. Add flour mixture, then blend at low speed until combined. Do not over mix.
6. Pour batter into muffin tin halfway, then add 1/2 teaspoon of the peanut butter into each muffin well. Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.
Serving Size: Makes 12 cupcakes
2. Mash bananas in a bowl, set aside.
3. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
4. In a large bowl cream butter and sugars with an electric mixer. Add egg whites, bananas, apple sauce, vanilla and PB2 and beat at medium speed until thick. Scrape down sides of the bowl.
5. Add flour mixture, then blend at low speed until combined. Do not over mix.
6. Pour batter into muffin tin halfway, then add 1/2 teaspoon of the peanut butter into each muffin well. Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.
Serving Size: Makes 12 cupcakes
Nutritional Info Amount Per Serving
- Calories: 143.8
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 201.0 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 1.9 g
- Protein: 5.1 g
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