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Peanut Butter-Banana Muffins

Peanut Butter-Banana Muffins
These bite-size muffins make a great treat. Banana and peanut butter are ideal partners and taste terrific with chocolate. —Patty Putter, Marion, Kansas
48 ServingsPrep: 25 min. Bake: 10 min./batch

Ingredients

  • 1 cup old-fashioned oats
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup fat-free milk
  • 3/4 cup mashed ripe bananas
  • 1/2 cup creamy peanut butter
  • 1/3 cup unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 3/4 cup miniature semisweet chocolate chips
  • TOPPING:
  • 1/3 cup packed brown sugar
  • 1/3 cup dry roasted peanuts, coarsely chopped
  • 1/3 cup miniature semisweet chocolate chips

Directions

  • In a large bowl, combine the first seven ingredients. In a small
  • bowl, combine the egg, milk, bananas, peanut butter, applesauce and
  • vanilla. Stir into dry ingredients just until moistened. Fold in
  • chocolate chips.
  • Fill greased or paper-lined miniature muffin cups three-fourths full.
© Taste of Home 2013

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Peanut Butter-Banana Muffins (continued)

Directions (continued)

  • For topping, in a small bowl, combine the brown sugar, peanuts and
  • chocolate chips. Sprinkle over muffins. Bake at 350° for 10-13
  • minutes or until a toothpick inserted near the center comes out
  • clean.
  • Cool for 5 minutes before removing from pans to wire racks. Serve
  • warm. Yield: 4 dozen.
Nutrition Facts: 1 muffin equals 80 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 71 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.
© Taste of Home 2013