PB2 and Banana Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 146.8
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 257.2 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 2.1 g
- Protein: 4.1 g
View full nutritional breakdown of PB2 and Banana Muffins calories by ingredient
Introduction
I made a few changes to this great recipe from Deliciously Deceptive. I used PB2 mixed with water instead of All Natural Peanut Butter, and used a Sweet Potato puree instead of carrot puree. Only because I didn't have any carrot puree on hand. These taste AWESOME and are only 146 calories and about 1.5 grams of fat EACH! YAY! On a side note, I used only 3/4 C of brown sugar (ran out) and I didn't feel that they were too-little sweet at all. And, if you don't have PB2 from Bell Plantation and use All Natural Peanut Butter instead then you need to add on a whole slather of calories as well - each muffin will be about 180 or so calories instead. So come on people, let's give Bell Plantation some more business and save ourselves some minutes on the treadmill, okay? To lower the calories about 13 per muffin. leave out the Wheat Germ. Which, I added to boost up the nutritional value of this recipe. C'mon, no one notices anyhow so I say bring on the Wheat Germ, baby! I made a few changes to this great recipe from Deliciously Deceptive. I used PB2 mixed with water instead of All Natural Peanut Butter, and used a Sweet Potato puree instead of carrot puree. Only because I didn't have any carrot puree on hand. These taste AWESOME and are only 146 calories and about 1.5 grams of fat EACH! YAY! On a side note, I used only 3/4 C of brown sugar (ran out) and I didn't feel that they were too-little sweet at all. And, if you don't have PB2 from Bell Plantation and use All Natural Peanut Butter instead then you need to add on a whole slather of calories as well - each muffin will be about 180 or so calories instead. So come on people, let's give Bell Plantation some more business and save ourselves some minutes on the treadmill, okay? To lower the calories about 13 per muffin. leave out the Wheat Germ. Which, I added to boost up the nutritional value of this recipe. C'mon, no one notices anyhow so I say bring on the Wheat Germ, baby!Number of Servings: 12
Ingredients
-
1 Cup firmly packed light or dark brown sugar
8 Tablespoons of PB2 (from Bell Plantation) mixed with 4-5 Tablespoons of Water
(OR, instead of PB2 you can use 1/2 Cup All Natural Peanut Butter but it will drastically change the calorie count.)
1/2 Cup Sweet Potato Puree
(Bake in Skin until tender, scoop out flesh and puree.)
1/2 Cup Raw Banana Puree
(1/2 Cup Equals about 1 Large Banana. Mash with a fork and you are all set!)
1 Large Egg White
4 Tablespoons of Wheat Germ
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Directions
Makes 12 Muffins : 1 Muffin = 1 Serving
Preheat oven to 350F. Line a 12-cup muffin tin with paper baking cups.
In a large mixing bowl, mix PB2 with water. Then add 1/2 cup o the brown sugar, banana puree, sweet potato puree and the egg white, using a wooden spoon.
In a separate bowl mix the flour, baking powder, baking soda, wheat germ and salt. Add this to your peanut butter mixture and stir until just combined (batter will be lumpy, do not overmix.) If the batter looks too thick and you used PB2 and Wheat Germ, then add a few splashes of water until the batter becomes easy to pour into the muffin tins.
Add the remaining 1/2 cup of brown sugar and stir twice.
Fill each muffin tin about 1/2 way full. Evenly distribute any leftover batter. (Mine came out perfect with one wooden spoon "plop" per muffin tin.)
Bake until muffins are lightly browned and toothpick comes out clean about 15-20 minutes. (Mine took 25 minutes!)
Let sit to cool for 5 minutes and then turn the muffins out onto a rack to completely cool.
Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.
Recipe Courtesy of : Deliciously Deceptive by Jessica Seinfeld.
PB2, Wheat Germ and Sweet Potato Puree were my own personal changes to the recipe.
Number of Servings: 12
Recipe submitted by SparkPeople user 25TOGORO.
Preheat oven to 350F. Line a 12-cup muffin tin with paper baking cups.
In a large mixing bowl, mix PB2 with water. Then add 1/2 cup o the brown sugar, banana puree, sweet potato puree and the egg white, using a wooden spoon.
In a separate bowl mix the flour, baking powder, baking soda, wheat germ and salt. Add this to your peanut butter mixture and stir until just combined (batter will be lumpy, do not overmix.) If the batter looks too thick and you used PB2 and Wheat Germ, then add a few splashes of water until the batter becomes easy to pour into the muffin tins.
Add the remaining 1/2 cup of brown sugar and stir twice.
Fill each muffin tin about 1/2 way full. Evenly distribute any leftover batter. (Mine came out perfect with one wooden spoon "plop" per muffin tin.)
Bake until muffins are lightly browned and toothpick comes out clean about 15-20 minutes. (Mine took 25 minutes!)
Let sit to cool for 5 minutes and then turn the muffins out onto a rack to completely cool.
Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.
Recipe Courtesy of : Deliciously Deceptive by Jessica Seinfeld.
PB2, Wheat Germ and Sweet Potato Puree were my own personal changes to the recipe.
Number of Servings: 12
Recipe submitted by SparkPeople user 25TOGORO.