PB & Banana Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 99.0
  • Total Fat: 3.3 g
  • Cholesterol: 16.0 mg
  • Sodium: 134.0 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.4 g

View full nutritional breakdown of PB & Banana Muffins calories by ingredient


Introduction

Substitute peanut butter for oil for a yummy protein boost. Substitute peanut butter for oil for a yummy protein boost.
Number of Servings: 24

Ingredients

    .5 cup Peanut Butter, chunk style
    .25 cup, packed Brown Sugar
    3 tbsp Sugar Twin (brown sugar replacement) (by BRENTOHREN)
    2 large Egg, fresh, whole, raw
    1 tsp Vanilla Extract
    2 medium (7" to 7-7/8" long) Banana, fresh
    1 serving Apple Sauce-Natural-no sugar added(Jewel brand)(4oz)
    4 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain
    .5 cup Milk, 1%
    1 tsp Baking Soda
    2 tsp Baking Powder
    2 cup Wheat flour, white, all-purpose, unenriched

Tips

You can easily lighten this recipe up further without affecting the taste or texture by substituting egg beaters for the real eggs but all I had in the house was cheese and chives and somehow, peanut butter and chives just didn't sound like an ideal taste combination.


Directions

Cream together peanut butter, sugar and sugar twin. Beat eggs and stir into mixture. Mash bananas and add to peanut butter mixture along with apple sauce. In separate bowl combine flour and baking powder.
Combine milk and yogurt. Stir in baking soda until foamy and spoon makes a hollow sound.
Alternately stir flour and milk mixtures into peanut butter mixture until well blended.
Spoon into paper cupcake wrappers. Bake in 375 degree oven for 25 minutes or until done.

Serving Size: 25 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user AURORADAWN5.