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Peanut Butter-Banana Muffins Recipe
Peanut Butter-Banana Muffins Recipe photo by Taste of Home

Peanut Butter-Banana Muffins Recipe

Publisher Photo
These bite-size muffins make a great treat. Banana and peanut butter are ideal partners and taste terrific with chocolate. —Patty Putter, Marion, Kansas
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES: 48 servings

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

Nutritional 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.

Directions

  1. 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.
  2. Fill greased or paper-lined miniature muffin cups three-fourths full. 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.
  3. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 4 dozen.
Originally published as Peanut Butter-Banana Muffins in Healthy Cooking August/September 2010, p41

Nutritional 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.

Reviews for Peanut Butter-Banana Muffins

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Sep. 3, 2011

"I think this is a great recipe. I did not use the peanuts on top. I also added wheat germ and it tasted great, still. The quality of these only lasts for 2 days, so I freeze the extras and then pop them in the microwave for breakfast. I've made them as regular size muffins (cooked them a bit longer) and they were still good. Yummy!!"

MY REVIEW
Reviewed Aug. 2, 2011

"I used peanut butter chips instead of the chocolate chips, and that was yummy!"

MY REVIEW
Reviewed May. 2, 2011

"I absolutely love this recipe! I make a loaf of bread instead of mini muffins. I have made it for several people and always get great compliments. It truly is the best banana bread recipe I have ever tasted. Hearty, healthy and delicious you can't beat that!"

MY REVIEW
Reviewed Apr. 16, 2011

"I tweaked the recipe a bit (a little healthier, but also didn't have everything I needed). I cut the sugar to 1/3 cup, replaced the egg with flaxmeal equivalent (1TB ground flax + 3 TB water), used 1/2 cup chips and topped each with a little wheat germ. The kids LOVED them, and so did we!!"

MY REVIEW
Reviewed Aug. 14, 2010

"We all thought the muffins were very good~I split the morsels making half w/ and half w/o and I will always from now on make it w/ the morsels~I also didn't put the topping on to cut down just a bit on the calories and they were very tasty that way~every little bit helps!"

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