Peanut Butter Banana White Chocolate Chip Muffins (Love From the Oven)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 240.8
- Total Fat: 11.0 g
- Cholesterol: 11.1 mg
- Sodium: 232.9 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 2.7 g
- Protein: 5.8 g
View full nutritional breakdown of Peanut Butter Banana White Chocolate Chip Muffins (Love From the Oven) calories by ingredient
Number of Servings: 18
Ingredients
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*Bob's Red Mill White Whole Wheat Flour, 1.5 cup
*Country Choice Organic Old Fashioned Oats, 1 cup
Granulated Sugar, .75 cup
Baking Powder, 1 tsp
Baking Soda, 1 tsp
*Salt, Sifto Table Salt, .5 tsp
Banana, fresh, 3 large
Chobani 0% Vanilla Greek Yogurt (8 oz)
*Silk Light (Plain), .25 cup
Jiff Reduced Fat Peanut Butter, .5 cup
Coconut Oil, .5 cup
Egg, fresh, whole, raw, 1 large
Vanilla Extract, 2 tbsp
White Chocolate Chips, .5 cups
Tips
This is based on the recipe from Love From the Oven with substituting soy milk for milk and coconut oil for butter.
Directions
Preheat oven to 375 degrees F.
In a large bowl, combine flour, oats, baking powder, baking soda, salt and sugar and set aside.
In a food processor (or blender or mixer) combine yogurt, bananas, melted butter, peanut butter, milk, egg and vanilla until very well blended. Mixture will be fairly thick.
Combine wet and dry ingredients, as well as white chocolate chips, and stir until well combined but do not over mix.
Scoop into a greased muffin tin.
Bake for approx 16-22 minutes or until toothpick inserted in center comes out clean and/or top of muffin springs back when lightly touched.
Serving Size: Makes 18 large muffins
Number of Servings: 18
Recipe submitted by SparkPeople user COTTERR.
In a large bowl, combine flour, oats, baking powder, baking soda, salt and sugar and set aside.
In a food processor (or blender or mixer) combine yogurt, bananas, melted butter, peanut butter, milk, egg and vanilla until very well blended. Mixture will be fairly thick.
Combine wet and dry ingredients, as well as white chocolate chips, and stir until well combined but do not over mix.
Scoop into a greased muffin tin.
Bake for approx 16-22 minutes or until toothpick inserted in center comes out clean and/or top of muffin springs back when lightly touched.
Serving Size: Makes 18 large muffins
Number of Servings: 18
Recipe submitted by SparkPeople user COTTERR.