These are totally dessert muffins, not because they are so cakey, but because they are sweet and really lack any fiber whatsoever. Plus they are so very yummy. I was totally skeptical about the added peanut butter, assuming it would really overpower everything, but it didn’t; you could just taste it enough to compliment the bananas. Yum. Next time – double batch!
[print_this]Peanut Butter and Banana Muffins
(makes 7 muffins)
Adapted from Heather Eats Almond Butter
3 bananas
1 egg
1 teaspoon vanilla
1/4 cup crunchy peanut butter (Natural, if you use a sugar added kind you may want to reduce the sugar)
1/4 cup sugar
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup walnuts
cooking spray or muffin cups
Preheat oven to 350F. Combine and beat together bananas, egg, vanilla, peanut butter, and sugar. Combine dry ingredients and gently stir into wet until just mixed. Stir in walnuts.
Prepare a muffin tin, by laying in muffin cups and\or spraying with cooking spray and dusting with flour. Bake for 20 minutes.[/print_this]
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{ 6 comments… read them below or add one }
One of these sound so good right now!
How long do you bake these?
Oops! I baked for about 20 minutes.
I like the sound of adding peanut butter to the banana muffins!
Peanut butter + banana = heaven – I’m going to have to make these muffins very soon!
Oh my gosh, your muffins look beautiful. Seriously, those photos belong in a magazine. So glad you enjoyed the recipe. One of my favorites.