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Peanut Banana Muffins Recipe

100% would make again

"Loaded with peanut butter chips and banana flavor, these tender muffins are my husband's favorite," writes Susanne Penner of Steinbach, Manitoba.

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12 Servings
Prep/Total Time: 30 min.

Ingredients

1-1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup butter, melted
1-1/2 cups mashed ripe bananas (about 3 medium)
3/4 cup peanut butter chips

Directions

In a bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, butter and bananas. Stir into dry ingredients just until moistened. Fold in chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutrition 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.

Peanut Banana Muffins published in Quick Cooking March/April 2004, p35

Big Batch Baked Goods

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