Peanut butter banana muffins

Sunday morning is a little better when I make these deliciously moist peanut butter balls. These muffins regularly appear in my home when I have ripe bananas that I need to use. Everyone loves them here - if you try them, you know why!

Sunday morning is a little better when I make these deliciously moist peanut butter balls. These muffins regularly appear in my home when I have ripe bananas that I need to use. Everyone loves them here – if you try them, you know why!

I revived this recipe from the archives for those of you who haven't tried them yet. They are so good and quite popular here. When I first created this recipe, I found the best way to get peanut butter flavor without the added fat was to use Better'n Peanut Butter

which I find at Trader Joe's. You can also use PB2 if you wish. I put a little extra peanut butter in the middle of each muffin to give you that extra peanut butter flavor with each bite. If you want to use plain peanut butter that is also fine, only you have to adjust nutrition info.

Peanut butter banana muffins

Sunday morning is a little better when I make these deliciously moist peanut butter balls. These muffins regularly appear in my home when I have ripe bananas that I need to use. Everyone loves them here – if you try them, you know why!

  • 3 ripe medium-sized bananas
  • 1/3 cup unsweetened apple sauce
  • 1 1/4 cups bleached flour for all purposes
  • 3/4 tsp baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter, softened
  • 1/3 cup light brown sugar
  • 2 large egg whites
  • 1/2 teaspoon vanilla extract
  • 10 tablespoons Better & # 39; peanut butter, divided into 8 tablespoons and 2 tablespoons
  • Preheat oven to 325 °. Line a muffin tin with 12 liners.

  • Mash bananas in a bowl, take it aside.

  • In a medium bowl, combine flour, baking powder and salt with a wire whisk. Set aside.

  • In a large bowl, cream the butter and sugar with an electric mixer.

  • Add egg whites, bananas, apple sauce, vanilla and 8 tablespoons better & peanut butter, and beat at medium speed until thick. Scrape down the sides of the bowl.

  • Add flour mixture, then mix at low speed until combined. Do not mix too much.

  • Pour the dough into the muffins tin halfway, then add 1/2 teaspoon of the remaining better & # 39; peanut butter to each muffin well.
  • Top each muffin with the remaining dough, and bake it on the middle rack for 25 minutes, or until a toothpick inserted in the middle comes out.

Serving: 1muffin, Calories: 161kcal, Carbohydrates: 31g, Protein: 4g, Fat: 3g, Sodium: 104mg, Fiber: 1.5g, Sugar: 13g

Blue Smart Points: 5

Green smart points: 5

Purple Smart Points: 5

Points +: 4

Keywords: peanut butter muffins

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