PEANUT BUTTER & JELLY MINI MUFFINS
Peanut Butter and Jelly Mini Muffins are healthy sweet treats made with banana, peanut butter, quinoa and almond flours for a gluten-free breakfast or snack.
Provided by Adthrive Network
Categories Breakfast
Time 17m
Number Of Ingredients 13
Steps:
- Heat the oven to 350ºF. Grease a 24-cup mini muffin tin and set aside.
- In a small bowl, beat together egg, banana, peanut butter, milk, and syrup.
- Add the dry ingredients directly into the bowl with the wet and stir to thoroughly combine.
- Fill each cup 3/4 of the way full. Add 1/8 teaspoon strawberry jam and 1/8 teaspoon creamy peanut butter into the center of the muffins. Swirl it around with a toothpick. Repeat with the remaining muffins.
- Bake on the center rack for 12- 14 minutes until a cake tester inserted into the center comes out clean.
- Cool in the pan for 2 - 3 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly. If desired, reheat in the toaster oven or in the microwave.
Nutrition Facts : ServingSize 1 muffin, Calories 101 kcal, Carbohydrate 12 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 51 mg, Fiber 1 g, Sugar 3 g
SKINNY QUINOA MUFFINS: 3 WAYS
All we have to do is make our basic muffin batter which is just oats, quinoa flakes, a touch of coconut sugar and some baking powder, then add in our wet ingredients which is applesauce, non-dairy milk and eggs. That's it.
Provided by Alyssa
Categories Snack
Time 27m
Number Of Ingredients 15
Steps:
- In a large mixing bowl, whisk together the flour, quinoa flakes, oats, sugar, baking powder and salt. Set aside.
- Beat together the wet ingredients in a separate mixing bowl. Add to the dry and mix to combine. The consistency should be that of a runny oatmeal. Let the batter stand while you preheat the oven to 375 degrees F. If by the time the oven is ready the batter seems too thick (you should be able to still stir it easily) add more milk 1 tablespoon at a time.
- Just before baking, folding in your desired add-ins.
- Spray a muffin tin with nonstick spray and fill the wells 2/3 of the way full. Bake on the center rack for 12 - 14 minutes until muffins are starting to brown and no longer soft to the touch.
- Remove and let cool in the pan for 3 - 5 minutes then transfer to a wire rack and cool completely.
- Enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 134.69 kcal, Carbohydrate 22.91 g, Protein 4.7 g, Fat 2.91 g, SaturatedFat 0.55 g, Cholesterol 18.19 mg, Sodium 91.99 mg, Fiber 2.02 g, Sugar 4.61 g
BANANA PEANUT BUTTER QUINOA MUFFINS
Provided by Savanah
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Rinse Quinoa in fine strainer until water runs clear.
- Line muffin pan with paper cupcake liners.
- Bring the quinoa and the water to a boil. Reduce heat, cover and simmer 10 minutes or until water has been absorbed.
- Whisk together the flours, brown sugar, baking powder, salt, and cooked quinoa.
- Combine the oil, peanut butter, milk, egg, bananas and vanilla at medium speed.
- Slowly add the dry mixture, mixing on slow until combined.
- Fill the prepared muffin cups.
- Bake 20 minutes or until a toothpick inserted into the center comes out clean.
PEANUT BUTTER BANANA MUFFINS
If you like peanut butter and banana together, these muffins are for you.
Provided by ADDO
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 28m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
- In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
- Bake in preheated oven for 18 minutes, until golden brown. Serve warm.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 27.1 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 164.1 mg, Sugar 11.4 g
PEANUT BUTTER QUINOA MINI MUFFINS
These moist little protein-packed gems are as adult-friendly as they are kid-approved. Make them even more irresistible by adding a few mini chocolate chips.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-cup mini muffin pan with a little coconut oil or an oil mister. Set aside.
- In a large bowl, whisk together the applesauce, peanut butter, and honey until well-blended. Stir in the coconut oil. Add the egg and whisk well. Stir in the vanilla and quinoa.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Pour the dry ingredients over the wet ingredients and mix with a whisk or wooden spoon just until blended. Stir in the chocolate chips, if using.
- *If you're adding chocolate chips to only half, fill 12 of the muffin cups with the plain batter (about a scant 2 tablespoons each). Then stir in 1/4 cup chocolate chips to the remaining batter and divide the chocolate chip batter among the remaining cups.
- Bake until the tops spring back when you gently poke them with your finger, 9-10 minutes.
- Remove from oven and let cool for about 5 minutes. Remove from tins and place on a wire rack to cool for another 5 minutes. Serve. Muffins keep in an airtight container for 3-4 days. They also freeze well.
PEANUT BUTTER-BANANA MUFFINS
These bite-sized muffins make a delightful treat. Banana and peanut butter are ideal partners and taste terrific with chocolate. -Patty Putter, Marion, Kansas
Provided by Taste of Home
Time 35m
Yield 4 dozen.
Number Of Ingredients 18
Steps:
- 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., 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 : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 71mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
QUINOA BANANA MUFFINS
After my post on quinoa last week, I wanted to revamp my quinoa banana breakfast muffins recipe. I hadn't made them since 2009, and they needed an upgrade and some better pictures. Here is the result! These moist muffins are great to make on a Sunday afternoon. They make your kitchen smell amazing (thanks to the banana), and once they're done you'll have an easy breakfast to grab on your way to work every morning for the following week. I know I'll be munching on these for the next few days. I can't wait to warm them up and spread some peanut butter on top.
Provided by dessertmaker
Categories Quick Breads
Time 55m
Yield 12 12, 2 serving(s)
Number Of Ingredients 14
Steps:
- Rinse quinoa thoroughly under running water using a fine mesh strainer. Put the rinsed quinoa in a pot and add 2 cups water. Bring up to a boil, then reduce heat to simmer and cover with a lid. Cook for 15 minutes then remove lid and fluff with a fork. Set aside to cool off.
- Mix together the flours, maple sugar, baking powder, and salt in a bowl. Stir in 2 cups of the cooked quinoa (reserve the rest to eat another day) and set the bowl of dry ingredients aside. In another bowl, combine the ground flaxseed with the 3 remaining tablespoons of water. Whisk together and let it rest for 5 minutes. The flax and water mixture will become gooey. Add in the almond milk, vanilla, and coconut oil. You may need to warm the coconut oil to liquefy it before mixing it inches Whisk the wet ingredients together, then pour into the dry ingredients all at once. Mix until all the ingredients are just combined.
- Spoon out half of the batter into a muffin tin. Use muffin cups if you're pan is prone to sticking. Peel the bananas and cut into 1-inch pieces. Place one piece of banana in the center of each muffin then cover with the rest of the batter. Bake at 350 degrees for 30-35 minutes. Remove from the oven and let cool. Sprinkle a little cinnamon on top for extra flavor (optional).
- Tip 1: You can find granulated maple sugar at the health food store. If you can't find it, try another substitute such as coconut nectar or just regular brown sugar. Tip 2: If you're wondering about the ground flaxseed and water mixture, it's a vegan substitute for an egg. It works great to gel things together! You can also find ground flaxseed at your local health food store.
Nutrition Facts : Calories 1080.3, Fat 37.4, SaturatedFat 24.9, Sodium 1270.6, Carbohydrate 165.4, Fiber 20.1, Sugar 11.6, Protein 29
PEANUT BUTTER BANANA MUFFINS
A real kid pleaser and a healthy snack, this moist muffin is perfect for peanut butter fans. I made this for my friend who is a diabetic. Instead of 2 cups all purpose flour, I used 2 cups whole wheat pastry flour and for the brown sugar I used 1/2 cup brown splenda (sugar replacement).
Provided by Olha7397
Categories Quick Breads
Time 35m
Yield 1 doz, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- In a large bowl, mix together the flour, brown sugar, baking powder and salt.
- In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.
- Stir the wet ingredients into the dry ingredients just until moistened.
- Spoon the batter into 12 well greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins.
- Lucy Waverman's Fast & Fresh Cookbook.
PEANUT BUTTER-BANANA BREAKFAST MUFFINS
This recipe can also be baked up as a 9" x 5" loaf. Just increase the baking time to 50 minutes.
Provided by Irmgard
Categories Quick Breads
Time 35m
Yield 10 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Grease 10 cups of a 12-cup muffin pan or line with paper liners.
- Combine the wet ingredients in a medium-sized bowl.
- Add the flour, sugar, baking powder, cinnamon and salt.
- Stir until just combined.
- Add the chocolate chips, mixing lightly.
- Divide evenly among the 10 prepared muffin cups, pouring water into the 2 unused cups.
- Bake in the centre of the preheated oven for 20 to 25 minutes or until golden and the top springs back when lightly pressed.
- Cool in the pan.
Nutrition Facts : Calories 359.8, Fat 17.5, SaturatedFat 4.3, Cholesterol 20.3, Sodium 241.2, Carbohydrate 46.7, Fiber 2.6, Sugar 22.1, Protein 7.5
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