Peanut Butter-Banana Muffins

Name: Peanut Butter-Banana Muffins
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 dozen.
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

These bite-size muffins make a great treat. Banana and peanut butter are ideal partners and taste terrific with chocolate. —Patty Putter, Marion, Kansas

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. 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 in the center comes out clean.
Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts

1 each: 80 calories, 3g fat (1g saturated fat), 4mg cholesterol, 71mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

Originally published as Banana Peanut Butter Muffins in Healthy Cooking August/September 2010

Reviews

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Average Rating:

jcanter

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!!
JillyPforCY

Aug 2, 2011

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

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!
jamiefish

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!!
sj55

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!
Annie58

Jul 27, 2010

Even though I wouldn't make these again myself, I certainly wouldn't suggest others not try these muffins. They are moist and tasty. For me personally, there are a few too many ingredients and more importantly the calorie count is just a little on the high side for such a small serving. But if you can spare the calories and the time you might like to try these delicious little morsels!