Peanut Butter Banana Muffins

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!

Ingredients:

• 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

Directions:

1. Preheat oven to 350 degrees.
2. 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).
3. Mix all the dry ingredients in another bowl.  Make a well in the center.
4. Add the wet mixture all at once to the dry.
5. Mix well.
6. Spray your muffin tins with non-stick spray.
7. Fill muffin cups about 2/3 to 3/4 full.
8. Bake 20-25 minutes or until toothpick inserted in center comes out clean.

Printable version.