Peanut Butter and Banana Streusel Muffins

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Nutritional Info
  • Servings Per Recipe: 50
  • Amount Per Serving
  • Calories: 100.8
  • Total Fat: 2.3 g
  • Cholesterol: 10.1 mg
  • Sodium: 124.6 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.9 g

View full nutritional breakdown of Peanut Butter and Banana Streusel Muffins calories by ingredient
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Number of Servings: 50


    6 tbl. whole wheat pastry flour
    6 tbl packed brown sugar
    2 tbl butter, melted
    2 tea honey
    1tea cinnamon

    3 cups whole wheat pastry flour
    1 cup soy protien powder
    4 tea baking powder
    2 tea cinnamon
    1 tea salt
    1 cup pureed banana
    1 cup unsweetened applesauce
    2/3 cup peanut butter
    1 cup packed brown sugar
    2 eggs
    1 1/2 cup 1% milk
    2 tea vanilla extract


Preheat oven to 400 degrees. Coat muffin tins for 50 muffins with cooking spray.

To make streusel:
In small bowl, stir together flour, sugar, cinnamon, butter and honey with spoon until the mixture forms wet crumbs. Set aside.

To make muffins:
In a medium bowl, whisk together the flour, baking powder, cinnamon, protien powder, and salt until combined. In a large bowl, whisk together the banana, applesauce, peanut butter, sugar, and egg until blended. Whisk the milk and vanilla into the banana mixture until combined.
Stir the flour mixture into the banana mixture with spoon, just until blended. Do not over mix. Scoop batter into prepared muffin tins with a 1/2 cup ice cream scoop, put 1 tbl streusel mixture on top of each muffin and bake for 12-16 minutes or until tooth pick inserted in center comes out clean. Remove from pans and serve warm. Left overs can be put in a plastic freezer bag and frozen for up to 3 weeks.
Makes 50 muffins.

Number of Servings: 50

Recipe submitted by SparkPeople user SODAPOP1956.

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