Peanut Butter Banana Muffins
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
12 muffins
ingredients
- 1 1⁄2 cups whole wheat flour
- 1⁄4 cup brown sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 egg
- 3 ripe bananas
- 2 tablespoons peanut butter
- 1⁄3 cup vegetable oil
directions
- Mix dry ingredients together in bowl.
- Stir together in another bowl mashed bananas, egg, peanut butter and oil.
- Add liquid ingredients to dry ingredients and stir until just blended.
- Place in 12 large paper lined muffin tin.
- Bake in pre-heated 350 degree oven for approx. 20 minutes or until lightly golden.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We really liked these! I used 1 c oat flour and 1/2 c whole grain white wheat and the texture was great. They were plenty sweet with the three bananas and 1/4 c brown sugar. I agree that they need more than 2 T of peanut butter; I used 3 T and cut the oil down to only 1 T and you could taste the PB just fine. Crunchy pb adds a nice touch to the texture, too :). My baking time was right around 19 minutes, so it must just depend on your oven. DS wasn't in the mood for banana muffins this AM so I conned him into it by sprinkling chocolate chips over half of the batch--that was a yummy addition for all of us! Thanks for posting!
-
Great texture but I need to work on the flavor. I substituted applesauce for the oil & used red fat PB. I thought I only needed 2 bananas because 3 seemed like a lot but I was wrong! 3 are necessary! Next time I plan to add 1/4 cup Splenda & some cinnamon to kick up the taste. But I loved how moist they were & worth the effot. Baking time for me was also around 15 min, not 20. Thanks!
-
This recipe appealed to me too because of the use of the whole wheat flour. Nice healthy muffin for my little ones.....though I did throw in a handful each of chocolate & peanut butter chips because I happened to have them for a little treat! Maybe it was just my particular oven??...... but my toothpick was coming out pretty clean at around 13 minutes!!!!!!!and I probably took them out I think it was around 14/15 minutes. 20 minutes would have been too long in my case, so you may want to watch the cooking time. I found these to be better on the second day. Good muffin,thanks Donna!
Tweaks
-
Great texture but I need to work on the flavor. I substituted applesauce for the oil & used red fat PB. I thought I only needed 2 bananas because 3 seemed like a lot but I was wrong! 3 are necessary! Next time I plan to add 1/4 cup Splenda & some cinnamon to kick up the taste. But I loved how moist they were & worth the effot. Baking time for me was also around 15 min, not 20. Thanks!
RECIPE SUBMITTED BY
I live in Niagara Falls, Ontario. I am the mother of three hungry boys, all in their teens. I am a part=time registered nurse at our local hospital. I enjoy cooking and baking and love trying new recipes. I was so happy to discover Recipezaar. It has given me a lot of fresh new ideas.