Peanut Butter Banana Muffins
Combine these delicious muffins with some fruit for a quick and easy weekday breakfast.
Recipe courtesy Peanut Bureau of Canada
| Servings | Prep Time | Cook Time |
| 12muffins | 20minutes | 16minutes |
| Servings | Prep Time |
| 12muffins | 20minutes |
| Cook Time |
| 16minutes |
Ingredients
- 1/2 cup unsalted butter
- 1/3 cup peanut butter
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 3/4 cup granulated sugar
- 2 eggs
- 1 cup bananas about 2 large, very ripe, mashed
- 2 tsp vanilla
- 1/3 cup unsalted peanuts chopped
Servings: muffins
Units:
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Ingredients
Servings: muffins
Units:
|
Instructions
- Preheat oven to 375F (190C). Lightly spray or grease 12 muffin tins.
- In a small saucepan melt butter over medium heat. Whisk in peanut butter. Pour into a large bowl to cool.
- In a medium bowl, place flours, baking powder, cinnamon and baking soda. Whisk together ensuring there are no lumps.
- Stir sugar into cooled peanut butter mixture. Then stir in eggs until completely blended. Stir in bananas and vanilla. Gradually add flour mixture, stirring just until combined.
- Spoon into muffin tins. Sprinkle with peanuts, gently pushing into batter. Bake in centre of preheated oven until golden and a skewer inserted in centre comes out clean, 16 to 18 minutes. Remove muffins from pan to a rack to cool.
Recipe Notes
Nutrients per muffin: 335 calories, 15 g total fat (6 g saturated fat, 0.4 g trans fat, 3 g monounsaturated fat, 1 g polyunsaturated fat), 51 mg cholesterol, 8 g protein, 45 g carbohydrates, 3 g fibre, 16 g sugars, 128 mg sodium, 160 mg potassium, 18 mg calcium (2 % DV), 2 mg iron (14 % DV).
