Peanut Butter Banana Muffins
Peanut Butter Banana Muffins is a side dish that serves 12. Watching your figure? This lacto ovo vegetarian recipe has 215 calories, 5g of protein, and 10g of fat per serving. For 36 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 617 people were impressed by this recipe. It is brought to you by Crumb. Head to the store and pick up plain yogurt, egg, peanut butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 38%, this dish is not so great. Try No-Nut Butter Peanut Butter Banana Chocolate Chip Muffins, Peanut Butter-Banana Muffins, and Peanut Butter Banana Muffins for similar recipes.
Servings: 12
Ingredients:
¾ cup all purpose flour
1 tsp baking powder
¼ tsp baking soda
1 cup mashed ripe bananas (2-3 medium bananas)
3 tbsp canola oil
½ tsp cinnamon
1 egg
½ cup honey
½ cup peanut butter
½ cup plain yogurt
½ tsp salt
1 tsp vanilla extract
¾ cup whole wheat flour
Equipment:
mixing bowl
muffin tray
oven
muffin liners
toothpicks
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 400°F. Lightly grease a 12-cup muffin tin and set aside.In a large mixing bowl, beat together the mashed bananas, peanut butter, honey, yogurt, egg, oil and vanilla until smooth.In a small mixing bowl, stir together the remaining ingredients. Add to the wet ingredients, and stir until just barely combined. Divide batter among the prepared muffin cups.Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out with a moist crumb. Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling completely.
Step by step:
1. Preheat oven to 400°F. Lightly grease a 12-cup muffin tin and set aside.In a large mixing bowl, beat together the mashed bananas, peanut butter, honey, yogurt, egg, oil and vanilla until smooth.In a small mixing bowl, stir together the remaining ingredients.
2. Add to the wet ingredients, and stir until just barely combined. Divide batter among the prepared muffin cups.
3. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out with a moist crumb.
4. Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling completely.
Nutrition Information:
covered percent of daily need
