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"Loaded with peanut butter chips and banana flavor, these tender muffins are my husband's favorite," writes Susanne Penner of Steinbach, Manitoba.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 240 calories, 11 g fat (6 g saturated fat), 38 mg cholesterol, 293 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Peanut Banana Muffins in Quick Cooking March/April 2004, p35
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Nov. 02, 2011 by vancik
I've used this recipe as a base hundreds of times over the years, and they always turn out amazing! I always tweak it and use 50/50 wheat flour and/or Splenda (to make them a bit healthier) along with 1 t. vanilla, 1/2 c. oatmeal and 1/2 c. applesauce. Sometimes I will cut down or omit the bananas and use canned pumpkin, strawberry/rhubarb or extra applesauce (chuck or flavored) depending on our mood. I'll also change up the chips to match the other flavors. We love them!
Reviewed on Apr. 18, 2010 by GretchenInTexas
Really enjoyed the PB chips.
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