Peanut Banana Muffins Recipe

5 7 11
Publisher Photo

Peanut Banana Muffins Recipe

Read Reviews
5 7 11
Publisher Photo
"Loaded with peanut butter chips and banana flavor, these tender muffins are my husband's favorite," writes Susanne Penner of Steinbach, Manitoba.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
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 large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk 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 inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Peanut Banana Muffins in Quick Cooking March/April 2004, p35

Nutritional Facts

1 each: 240 calories, 11g fat (6g saturated fat), 38mg cholesterol, 293mg sodium, 32g carbohydrate (17g sugars, 2g fiber), 4g protein.

  • 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
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, butter and bananas. Stir into dry ingredients just until moistened. Fold in chips.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Peanut Banana Muffins in Quick Cooking March/April 2004, p35

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Reviews forPeanut Banana Muffins

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jess464 User ID: 4422334 56548
Reviewed Oct. 17, 2014

"This is my favorite muffin recipe! So easy, and it is good with no matter what type of chips you add."

MY REVIEW
angieren User ID: 7765523 56546
Reviewed Apr. 16, 2014

"Really good. I added more bananas in order to add about 1/4 cup each of chia seeds and milled flax seed. And I substituted oil for the butter and used 1/2 cup of whole wheat flour instead of just white all purpose flour."

MY REVIEW
cindyost User ID: 2125334 56545
Reviewed Apr. 7, 2014

"This recipe is simple and tasty. I love the hint of peanut butter chips it adds, I would not change a thing."

MY REVIEW
baker841 User ID: 7651154 107421
Reviewed Feb. 3, 2014

"Healthified this recipe a tad, but overall good recipe. Subbed 1/2 whole wheat pastry flour for AP, 6 tbsp. peanut butter + 2 tbsp. canola for the melted butter, omitted PB chips (too much trans fat) and added mini semisweet chocolate chips instead for a treat. Will make these again!"

MY REVIEW
[email protected] User ID: 5774466 91183
Reviewed Nov. 13, 2012

"OUTSTANDING!!!"

MY REVIEW
vancik User ID: 1298357 56541
Reviewed Nov. 2, 2011

"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!"

MY REVIEW
GretchenInTexas User ID: 1052493 135466
Reviewed Apr. 18, 2010

"Really enjoyed the PB chips."

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