Peanut butter and bananas are something that just go together. Elvis liked them on sandwiches. I preferred to try them in a muffin form. When I suggested them to hubby, his immediate response was “Why aren’t those in my belly?” So I set about adapting my base banana muffin recipe for peanut butter. The results were moist and tasty, though we both felt that the peanut butter flavor was a bit too subtle (that’s actually the standard response to any dish including peanut butter in this household–MORE PEANUT BUTTER). The recipe that follows is what I actually did and nutrition info is calculated as such. Makes 21 muffins at 161 calories and 4.9 grams of fat per muffin. Featured on Foodbuzz Top 9!
- 4 medium, overripe bananas
- 1/4 cup applesauce
- 1/2 cup peanut butter (you could go up to a full cup I think, for flavor but that tanks your healthy factor)
- 1/4 cup skim milk
- 1 6 oz. container of plain Greek yogurt
- 2 eggs
- 1 tsp vanilla
- 1 cup Splenda
- 1 cup oatmeal
- 1 1/4 cup whole wheat flour
- 1 1/4 cup bread flour
- 1/4 cup milled flax
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 350 degrees.
- Mix the bananas, eggs, vanilla, yogurt, milk, Splenda, peanut butter and applesauce in a mixer until smooth (I normally do this by hand but the mixer did a better job of mixing in the peanut butter).
- Mix all the dry ingredients in another bowl. Make a well in the center.
- Add the wet mixture all at once to the dry.
- Mix well.
- Spray your muffin tins with non-stick spray.
- Fill muffin cups about 2/3 to 3/4 full.
- Bake 20-25 minutes or until toothpick inserted in center comes out clean.