Banana Peanut Butter Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 97.5
- Total Fat: 1.4 g
- Cholesterol: 23.4 mg
- Sodium: 222.2 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 1.8 g
- Protein: 4.6 g
View full nutritional breakdown of Banana Peanut Butter Muffins calories by ingredient
Introduction
These would be even better sprinkled with chocolate chips or walnuts on top!Adapted from a banana bran muffin recipe from Eating Well. These would be even better sprinkled with chocolate chips or walnuts on top!
Adapted from a banana bran muffin recipe from Eating Well.
Number of Servings: 18
Ingredients
-
* 2 large eggs
* 2/3 cup packed light brown sugar
* 1 cup mashed ripe bananas, (2 medium)
* 1 cup buttermilk, (powder)
* 1/4 cup pear sauce
* 2 teaspoon vanilla extract
* 1 cup whole-wheat pastry flour
* 3/4 cup peanut flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* chocolate chips, (optional garnish)
* chopped walnuts, (optional garnish)
Directions
1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, applesauce and vanilla.
3. Whisk whole-wheat flour, peanut flour, baking powder, baking soda, and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
Number of Servings: 18
Recipe submitted by SparkPeople user LIBRAGIRLDC.
2. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, applesauce and vanilla.
3. Whisk whole-wheat flour, peanut flour, baking powder, baking soda, and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
Number of Servings: 18
Recipe submitted by SparkPeople user LIBRAGIRLDC.