Peanut Butter-Banana Muffins
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
YIELD: 4 dozen.
These bite-sized muffins make a delightful treat. Banana and peanut butter are ideal partners and taste terrific with chocolate. —Patty Putter, Marion, Kansas
Ingredients
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1 cup old-fashioned oats
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1 cup whole wheat flour
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1/2 cup all-purpose flour
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1/2 cup sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 large egg, room temperature
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3/4 cup fat-free milk
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3/4 cup mashed ripe bananas
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1/2 cup creamy peanut butter
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1/3 cup unsweetened applesauce
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1/2 teaspoon vanilla extract
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3/4 cup miniature semisweet chocolate chips
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TOPPING:
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1/3 cup packed brown sugar
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1/3 cup dry roasted peanuts, coarsely chopped
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1/3 cup miniature semisweet chocolate chips
Directions
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1.
In a large bowl, combine the first 7 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.
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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 in the center comes out clean.
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3.
Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
1 miniature muffin: 80 calories, 3g fat (1g saturated fat), 4mg cholesterol, 71mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 2g protein.
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