peanut butter banana mini cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 cup whole wheat flour2 teaspoons baking powder1/4 teaspoon salt2 tablespoons unsalted butter1/2 cup all-natural peanut butter1 cup mashed ripe bananas (about 2 medium bananas or 3 small)1 egg1/4 cup packed brown sugar2 teaspoons vanilla extract1/3 cup raisinshttps://www.kitchentreaty.com/peanut-butter-banana-chocolate-chip-mini-muffins/
DIRECTIONS:
Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
In a large bowl, whisk together the flour, baking powder, and salt.
Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
Divide the mixture between muffin tins - about 1 1/2 tablespoons batter each. I use a cookie scoop - best invention ever!
Bake until the tops of the muffins spring back when lightly pressed, 8 - 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!
Serving Size: 24 mini cupcakes
Number of Servings: 1
Recipe submitted by SparkPeople user IOANAPETREA.
Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
In a large bowl, whisk together the flour, baking powder, and salt.
Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
Divide the mixture between muffin tins - about 1 1/2 tablespoons batter each. I use a cookie scoop - best invention ever!
Bake until the tops of the muffins spring back when lightly pressed, 8 - 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!
Serving Size: 24 mini cupcakes
Number of Servings: 1
Recipe submitted by SparkPeople user IOANAPETREA.
Nutritional Info Amount Per Serving
- Calories: 3,141.2
- Total Fat: 200.9 g
- Cholesterol: 528.3 mg
- Sodium: 6,258.6 mg
- Total Carbs: 347.3 g
- Dietary Fiber: 32.1 g
- Protein: 62.4 g
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