Peanut Butter Banana Muffins Recipes

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PEANUT BUTTER-BANANA MUFFINS



Peanut Butter-Banana Muffins image

Skip the bakery and surprise your family with Peanut Butter-Banana Muffins. These tender, moist Peanut Butter-Banana Muffins feature a whiff of vanilla.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 12 servings

Number Of Ingredients 11

1 cup flour
3/4 cup quick-cooking oats
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup creamy peanut butter
1 cup milk
1/2 cup mashed fully ripe bananas (about 1 large)
1 egg
2 Tbsp. oil
1 tsp. vanilla

Steps:

  • Heat oven to 375°F.
  • Combine first 5 ingredients in large bowl. Whisk peanut butter and milk in medium bowl until blended; stir in bananas, egg, oil and vanilla. Add to flour mixture; stir just until moistened.
  • Spoon into 12 muffin pan cups sprayed with cooking spray.
  • Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool slightly.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

PEANUT BUTTER-BANANA MUFFINS



Peanut Butter-Banana Muffins image

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

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 large egg, room temperature
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

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.

PEANUT BUTTER-BANANA MUFFINS



Peanut Butter-Banana Muffins image

Wheat germ lends a good dose of vitamins to these delicious, kid-friendly muffins, while boosting the nutty flavor.

Categories     Bread     Mixer     Breakfast     Brunch     Bake     Kid-Friendly     Back to School     Banana     Bon Appétit     Small Plates

Yield Makes 12

Number Of Ingredients 11

1 3/4 cups all purpose flour
1/4 cup toasted wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3 medium)
1/2 cup honey
1/2 cup chunky peanut butter
2 large eggs
1/3 cup vegetable oil
1/4 cup (packed) dark brown sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°F. Line 12 muffin cups with muffin papers. Stir first 4 ingredients in small bowl to blend. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in medium bowl to blend. Beat in flour mixture. Divide batter among muffin cups.
  • Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.

PEANUT BUTTER BANANA MUFFINS



Peanut Butter Banana Muffins image

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

2 cups all-purpose flour
1/2 cup lightly packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter
2 tablespoons vegetable oil
2 eggs
3/4 cup milk
2 ripe bananas, mashed

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 MUFFINS



Peanut Butter Banana Muffins image

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

1 cup all-purpose flour
¾ cup quick cooking oats
⅓ cup packed brown sugar
1 tablespoon baking powder
1 cup milk
½ cup peanut butter
½ cup mashed ripe banana
1 egg, beaten
2 tablespoons vegetable oil
1 teaspoon vanilla extract
¼ cup all-purpose flour
2 tablespoons butter, melted
2 tablespoons packed brown sugar

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

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Top Asked Questions

How do you make banana bran muffins with peanut butter?
In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Combine the peanut butter and butter in a microwave-safe bowl. Microwave for 60 seconds. Pour into the bowl with the dry ingredients.
What can I use instead of peanut butter for banana muffins?
You can use almond butter in place of the peanut butter in this recipe. You can add 1/4 cup of ground flaxseed to your muffin batter for more nutrition. Do not over-mix when mixing in the flour and chocolate chips. Mix just until the flour is mixed in to keep your muffins soft and light.
How to make banana bread with peanut butter?
Preheat the oven to 325 degrees. Peel and mash the bananas. Add in the egg, butter, peanut butter, brown sugar and vanilla and mix until well combined. Combine 1 cup of flour and remaining dry ingredients, reserving 1/4 cup of flour. Add the dry ingredients and stir just until combined.
How long to keep peanut butter banana muffins in fridge?
Divide mixture between muffin cups, filling about ¾ full. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack and allow to cool for 10 minutes before removing from pan. Store muffins in the fridge for up to 5 days.

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