Feb 22, 2014

Low Fat Peanut Butter Banana Muffins



Sunday mornings are a little better when I make these deliciously moist muffins. These muffins make a regular appearance in my home whenever I have ripe bananas I need to use up. Everyone loves them around here – if you try them you'll know why!

I resurrected this recipe from the archives for those of you who haven't tried these yet. They are so good, and quite popular here. When I first created this recipe, I found the best way to get the peanut butter taste without the added fat was to use use Better'n Peanut Butter which I find at Trader Joe's. You could also use PB2 if you wish. I put a little extra peanut butter in the center of each muffin to give you the extra peanut butter flavor with every bite. Of course, if you wish to use regular peanut butter that's fine too, only you'll have to adjust the nutritional info.

Peanut Butter Banana Muffins
Gina's Weight Watcher Recipes
Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 161 • Fat: 3 g • Protein: 3.9 g • Carb: 31 g • Fiber: 1.6 g • Sugar: 13 g
Sodium:  104 mg

Ingredients:
  • 3 ripe medium bananas
  • 1/3 cup unsweetened apple sauce
  • 1 1/4 cups unbleached all purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/3 cup light brown sugar
  • 2 large egg whites
  • 1/2 tsp vanilla extract
  • 10 tbsp Better'n peanut butter (divided into 8 tablespoons and 2 tablespoons)

Directions:

Preheat oven to 325°. Line a muffin tin with 12 liners.
Mash bananas in a bowl, set aside.


In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons better'n peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.


Add flour mixture, then blend at low speed until combined. Do not over mix.

Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining better'n peanut butter into each muffin well.  Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

166 comments :

  1. I've been using Better'n Pnut Butter for years! Can't wait to try this recipe!

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    1. Just wanted to say I use banana baby food vs applesauce in banana bread and it is great! Adds more banana flavor and even the chef at my work had no idea

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    2. I just made these. They're delicious, very moist. I will definitely be making these again.

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  2. I wonder about using a crunchy peanut butter? We prefer the crunchy and I use the Jiff Natural which is lower in fat... ?

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    1. Just so you know, the low fat peanut butter had more sugar. I would use natural peanut butter... The Jiffy natural peanut butter has more sugar and other items in it than real natural peanut butter. Compare the ingredients and you will see.

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  3. I need to make a vegan variety. What can I substitute for the eggs?

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    1. You can use chia seeds! Look up "chia gel." Basically it's 1Tblsp raw chia seeds per 3 Tblsp water = 1 egg.

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  4. Anon - You can sub a flax egg -- google "flax egg" to find ratio you need.

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  5. I would love to make them, but I am NOT turning my oven on any time soon with this heat wave we're having! but soon, my delicious banana peanut butter friends, soon.

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  6. Just made these, as I had bananas that would be thrown away otherwise. I had to use regular peanut butter and they came out great!!! Thanks for the recipe.

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  7. I'll try these with PB2. I'm addicted to that stuff!

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  8. Yum! I'll have to try these with PB2, love it!

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  9. I don't normally post before I have made the recipe, but I just had to say *SWOON* :) These sound/look devine! As soon as it is not 110 degrees I will bake these up for Sunday brunch - thank you!!

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  10. Seriously Gina, you are amazing. I have told all the ladies at work about you, because they are impressed with how well I eat on weight watchers. Just finished the pasta and broc and it was delish. My husband was very worried that it wouldn't be enough, but he looks pretty satisfied right now! I can't wait to make these!!

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  11. The addition of some protein powder of this recipe would be a great addition to make this recipe even better for someone who needs something on the go!

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  12. Made these tonight b/c I had all the ingredients and they were AMAZING!! Like cupcakes!! Loved!! Thanks Gina!!

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  13. I cannot WAIT to try these! Peanut butter is my favorite food and I had given it up completely being on weight watchers as it is just too high in pts. I am so excited to try these low pt muffins. Thanks Gina!!!!!

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  14. I am seriously in love with every recipe posted. I need to make these asap.

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  15. Wow! Perfect timing. I was craving some penut butter & been looking for something new to make. We don't have a Trader Joes here yet, very jealous! Anyways, these looks great, Thanks Gina!

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  16. To make the measuring easier, 8 Tbsp equals 1\2 cup....These were awesome!

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  17. These look delicious! Can't wait to try them! I found Better' n PB at Target and am not crazy about eating it plain, but I'm ready to try it out in a recipe like this. Thanks for yet another great recipe idea! :)

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  18. I know, it's super hot here too!!! Make this when the weather cools, they are wonderful. Having one now with my morning coffee.

    I put low fat Peanut Butter on my sandwiches, but for baking this worked out beautifully with a lot less points.

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    1. Gina, have your ever or could I use a different flour for these? (ex. coconut flour, almond flour or tapioca flour?) What about subbing out the sugar for coconut sugar?

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  19. If I did add some protein powder, would I need to adjust the recipe at all, or just add my desired amount of protein powder?

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  20. These look yummy, I love muffins! Thanks for the idea!

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  21. Gina these look totally amazing! What is the points value of the peanut butter substitute? I want to use real peanut butter, so I need to adjust the points. Can't wait to try these!

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  22. I just made these. OMG!!!! They are so yummy! So full on peanut butter goodness.

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  23. I'm not familiar with Better N PB but I do have PB2. Would you reconstitute 10 T of PB2 and use it that way or would you just add it dry? Thanks.

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  24. Hi Gina. These look yummy. I made them with real peanut butter and whole wheat flour instead and they were divine. My body does better when I eat a moderate amount of fat and peanut butter is a favorite.

    When I ran the ingredients through caloriecount I came up with the following using real peanut butter: 190 calories, 8.9 g fat, 24.1 g carb, 5.6 g protein, 2 g fiber, 9.5 g sugar

    I'm a lifetime member of WW but no longer follow the plan so have no idea what the points would be.

    Thanks for another wonderful recipe

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    1. It looks like they would be about 5 PointPlus points.

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    2. Thanks for figuring the pts out.. :)

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  25. These sound awesome! I will definitely try these with PB2.

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  26. Made these tonight and they were delicious! Had a few bananas in the freezer that I used. I also used peanut butter(real organic stuff) and it worked fine. Thanks again!

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  27. These sound like they'll taste like way more than 160 calories. I can't wait to try them!

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  28. These sound so good and I just happen to have a couple of bananas on hand that are perfect to bake with! I can't wait to try it!

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  29. I just made these and I have one thing to say: YUMMY! I absolutely love peanut butter and bananas. Thanks for the recipe!

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  30. Just made these today for a group of friends and everyone raved about them. Spread a little raspberry jam on top and you've got a PB&J!

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  31. Would whole wheat flour ruin the taste? Those who have already made them, what do you think?

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  32. What do you use the Baking Spray for?

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  33. I would probably do half whole wheat but I didn't try it so I'm not sure how it would effect the taste.

    Any substitutions, you'll have to use recipe builder to adjust the points.

    I haven't used PB2 but I would add water as instructed then use 10 tbsp.

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  34. I made this recipe this weekend, the only different was that I used whole wheat flour. These turned out great - they were so delicious! I especially loved the extra bit of peanut butter in the center of the muffin. :D

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  35. I made these yesterday with some uber-ripe bananas! I used whole wheat flour and Kroger low-fat peanut butter and they turned out great! Hubby loved them and I just ate one as a mid-morning snack. Definitely worth making, and I don't think the whole wheat flour affected the taste at all.

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  36. Oh my god, these look incredible. Thank you!

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  37. So delicious! I just made some, and ate one right away (and maybe ate some batter while I was making it). The only problem I had was with the muffin sticking to the liner. Was that what the baking spray was for? I couldn't find a use for it in the directions, and it probably would have helped in removing the muffins from the muffin liner. I also used Splenda Brown Sugar, because it was all I had in the house. The points stayed at 4 and they still tasted great!

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  38. So happy you all enjoyed them. No need for baking spray, I just deleted that.

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  39. These look amazing! Thanks Gina for the recipe.

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  40. These were great. I don't care for better 'n butter, but it was good in this recipe. These have an unexpectedly nice texture. A definite keeper.

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  41. So awesome! I love this website and tell all of my friends about it.

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  42. I made these and they taste so great, I can't believe they are fat free!

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  43. Just made these they are delicious! Thanks again

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  44. I made these yesterday and they were divine!!!

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  45. Delicious! I made these last night with real pb (I calc 5 points +). They are soo good and husband loved them. YUM

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  46. Could you make this into a bread loaf??

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  47. I made these today and loved them!! I also used whole wheat flour and regular PB for a P+ value of 5. The whole wheat really complimented the banana and PB taste. I loved them. Thanks!

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  48. These are wonderful! I made them this morning with whole wheat flour and added some walnuts for a little crunch.

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  49. made these last night. they are now our favorite muffin!! thank you for another amazing recipe.

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  50. I made these this morning. So tasty!

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  51. This is a weird question: I love peanut butter but I'm not a fan of bananas, is there any way to make this with something else?

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  52. Without the banana it would drastically change this, maybe applesauce but without testing it's hard to say.

    Glad you all like them!

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  53. These are absolutely to die for. By far the healthiest and most tasty muffins I have ever made! The peanut butter in the middle gives a nice surprise too. Compliments were neverending. Thank you!

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  54. I made these with fresh ground WW flour and real peanut butter. We loved them. (had them with eggs and nectarines for dinner, yum!). Next time I may add a little flax to bump up the fiber even more! Thanks for a great, easy, and healthy recipe!

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  55. Just made these muffins in mini PB&B bread loaves. You are right...they are awesome!

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  56. Loved these, but anything with PB would be delicious in my book. I had some Better'nPbutter so I was excited to try this. Then I opened it up and my DS had gotten into it and eaten most of the jar! Dang him. So I made these with real PB. Loved these so much I ate 2. Thanks Gina

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  57. Made these over the weekend. Hubby loved them! He's trying to watch his weight so I froze so he doesn't eat all at once ;) They freeze well, and he can take one or two out at a time for portion control.

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  58. I have 3 ripe bananas. I'm going to try these in the morning. I'll let you know what I think. I bought the Better"n Peanut Butter and I absolutely love it. I use it for PB on everything.

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  59. I did these with PB2 this weekend. They tasted fabulous, but I didn't feel like they were very peanut butter-y. Then I looked at your pictures and realized I should have added the water to the PB powder before putting it in the muffins. I simply added the powder. I imagine that was the reason. I really want to try these again. They were fabulous, just more of a banana muffin taste. I thought it was a decent-sized muffin for 3 points.

    Thanks again! You are my hero!! :-)

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    1. I just did the same thing...they're in the oven now. Oops.

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  60. I was about to order Better n PB from amazon but then I found it at target! I was so excited...im going to make these this weekend...can't wait! Thanks for all the great recipes! Just made your easiest pasta and broccoli last night...it was amazing!

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  61. I made these today and used regular peanut butter, but substituted whole wheat flour and splenda brown sugar blend. These changes kept the points plus at 4 per muffin. I used Kraft whipped peanut butter...AMAZING :)

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  62. If anybody is wondering how these turn out, the short answer is AMAZING! Don't omit the little 1/2 tsp of Better'n Peanut Butter in the center, it is such a heavenly addition that you won't want to miss.

    Also, if you're like me and are worried about having so many delectable muffins tempting you at once, pop them into a Ziploc bag and lay them flat in the freezer (so they dont stick to each other). When you're ready just pop it in the microwave for a short time or leave on the counter to defrost and WOWZA, amazing all over again.

    Thanks for this one Gina!

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  63. Thanks Whitney, aren't they great :) I freeze all my extra muffins!

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  64. I just made these tonight using regular jiffy peanut butter and homemade applesauce and they turned out sooooooooo good. My hubby even liked them!

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  65. I made these this weekend using Smuckers natural peanut butter, whole wheat flour, and I added some peanut butter chips (I know bad! but sooo good!). My hubby doesn't really like banana bread, but he loves everything with peanut butter. He loved these muffins!! He can't even tell I used whole wheat flour or applesauce. He even asked me to take the other batch out of the freezer so we could eat them!

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  66. I made these in mini muffin pans using whole wheat flour and reg. organic peanut butter... YUM!!! and they worked out to 1 point (on the old points) per muffin :)
    Gina- I ♥ your website and everything I've made from it! Keep up the good work!

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  67. Just made these with whole wheat flour, and I am enjoying one with my morning coffee as I type. These are so moist and fabulous! These are the first thing I have made since coming across your website, and now I am ready to try EVERYTHING!! Thanks for the wonderful recipe...I will make these over and over again. Hopefully I can refrain from eating the whole dozen before hubby gets home! <3

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  68. Hi Gina, (again, lol). I made these tonight. It was my first try with better n peanut butter and that stuff is AWESOME!!!! Seriously i've heard so many people like "better n pb is gross" but i think they're out of their mind. I could eat the stuff plain.

    anyway

    the texture on the muffins came out a little more "tough" than expected, maybe i overcooked them a bit. But the inside is GREAT!!! LOVE the spot of peanut butter in the middle, that really completes the recipe.

    Next time i would add a few chocolate chips, otherwise I love these muffins!!! And they're filling too!!

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  69. I made these today & they are great! BUT my husband and I ended up picking out the PB in the middle. Too much PB & took away from the muffin for us... but otherwise they are amazing! YUM!

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  70. Delicious! I make these for my husband's lunch throughout the week; since their WW freindly I get to eat a few too :) He has no idea that they are low fat in anyway, and requests them often!

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  71. These really are a fantastic muffin. I've made so many WW recipe muffins--these take the cake. Moist and filling (I especially liked someone's suggestion of adding jelly!). I used whole wheat flour and real peanut butter, and got a value of 6 points. THANKS for the excellent recipe!!

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  72. Gina,
    I made these today for an after school snack and the kids devoured them!!!Thanks for the recipes. We love Better n peanut butter. Thanks for the recipes!!

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  73. I made these for my boys today for an afternoon snack. They are heavenly. The recipe made exactly twelve muffins. They were very moist and soft. Loved the flavor and texture! Thanks, Gina!

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  74. I devoured these as breakfast for an entire week! :-) Thanks.

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  75. I doubled the recipe and made 24. They were amazing! Fantasitc grab and go breakfast! This is the recipe that got me addicted to your site. I've tried so many other 'healthy' muffin recipes and they taste dry. This was so moist and delicious!!! My husband loved them as well!

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  76. Banana is my favorite fruit in muffins, it really makes them so moist! Try the chocolate chocolate chip banana muffins, so good!!

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  77. Just wondering how I should store them. I made a batch on Sunday and today (Wednesday) I noticed that they were growing mold. Do they need to be refrigerated?

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  78. I would leave them out overnight, but longer than that refrigerate or freeze.

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  79. Yet again another awesome recipe! I had to use 4 tablespoons of original and 4 tablespoons of chocolate Better'n Peanut Butter for the batter and then 2 tablespoons of Jif Natural for the filling. They are super tasty, and the change in ingredients didn't change the PointsPlus values. Yay!

    Making the meatloaf "cupcakes" with garlic mashed potatoes tomorrow for supper. Can't wait to try another delicious recipe. They never disappoint!

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  80. These got rave reviews from the family!! My kids absolutely loved them!

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  81. I just discovered your website and I'm in LOOOVE with your receipes!!

    I made the muffins tonight and they are so full of taste, I really have to get a hold on myself to stop myself from eating 6 in a row ;) Awesome receipes :)

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  82. YUM! I love all your baking recipes with banana!

    These were such a hit. I also added a drizzle of your choc glaze recipe to the top of each and sprinkled them with crushed peanuts. The little extras are totally worth it ---the look beautiful and have an extra crunch! YUM!

    Gina - I love your website. Everything I have made from here has been fantastic. My mom is in love with it too!

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  83. These are FANTASTIC! AND, they freeze really well! I made a batch up a month or so ago, and every now and again I pull one out, reheat it for approx. 30 seconds, and it's warm, gooey, and SOOOOO good!

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  84. I made these muffins earlier this week for the guys at work. After I'd started, I realized I had no eggs and no applesauce, so I just used another banana and 1/3 C water. I baked them about five minutes longer than recipe called for, and they were DELISH! The guys ate them all within a very few minutes - one guy didn't even get any! Oh and the recipe made a dozen full-size muffins and another dozen mini-muffins which I gave to the neighbors.

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  85. Absolutely AMAZING! I recommend just blopping the peanut butter into the batter before covering and baking! It creates this gooey goodness that is more of a treat than anything. My boyfriend woke up too late to try them warm and loved them even when they were cool. Tossed one in the microwave this morning and it came out just as it had when it was first done baking.
    Amazing recipe -- absolutely try this one!

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  86. Loved, loved, LOVED these muffins!!! Peanut butter and banana has always been a favorite flavor combination of mine. Loved that they're also low fat. Great breakfast option :) I have my own blog at mellysbestrecipes.blogspot.com/, and would love to hear your opinions about some of my recipes. Please visit, try, and comment on whatever you like! I'd love some feedback from a fellow recipe blogger.

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  87. I made these into 3 point muffins by omitting the butter, using 8 T. Better'n Peanut butter, and using 2 T. brown sugar Splenda. They were very light, moist and sweet.

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  88. I just made these and they are SO good! I didn't have any low fat peanut butter, so I had to use my regular Skippy Natural. I didn't work out the points+ value but I'm sure it's over my limit so I will let my kids have this batch. I also substituted half the flour for white whole wheat flour. They turned out fluffy and delicious. These are perfect for an easy school day breakfast! I will definitely make these again when I can use Better 'n Peanut Butter or PB2 so I can enjoy them too.

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  89. Just added mini chocolate chips to these. Not so "skinny" but they are "mini". And did them as "mini cupcakes". My favorite dessert combos....bananas, peanut butter, and a little chocolate.

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  90. I made these with half whole wheat flour and everyone at work keeps asking for them. thanks!!

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  91. I made these! They were heavenly! Hard to stop at just one!

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  92. Made these last night...they were a hit! My husband and daughter LOVED them! Will definitely make them again!!

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  93. I made these yesterday, with smart balance crunchy peanut butter in the batter, and smooth peanut butter in the center....YUM! The next time I am at Trader Joe's, will definately pick up some the peanut butter you used in your recipe! Thanks for the awesome, and easy recipe!! I love your recipes!!

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  94. Hi Gina--
    Made the batter last night, but didn't have time to bake them. Have made them before though and they are outstanding. Have you ever made the batter ahead of time and refrigerated it?
    Thank you for all your AWESOME recipes, not one has ever disappointed.
    Liz

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  95. These are so fabulous. They taste unbelievably good right out of the oven...and I thought they'd be less good once they were cold but they were super delicious again...I sliced the cold one in half and put a teaspoon of sugar free jam inside...scrumptious. And I LOVE Better n' PB....it's definitely an acquired taste but now regular PB tastes funny!!!

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  96. I absolutely love better 'n pb from trader joes! i found it two years ago and use it quite frequently. though sometimes you just need a spoonful of regular peanut butter to satisfy that craving.

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  97. My son insisted that we add some cocoa to the dry ingredients, which was a very nice touch. I recommend it--they're delicious!

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  98. I can't wait to try out this receipe! However, I was thinking instead of plopping in peanut butter...wouldn't nutella rock?!?

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  99. making these this week...excited to try them out!

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  100. Ok Just took these out of the oven, and tried on while they were still warm. SOO good!!! Loved everything about them!! Thanks for yet another great recipe. Im taking them to a scrapbook weekend today, everyone will love them!

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  101. Just made these tonight with regular peanut butter. AWESOME!!! They melt in your mouth!

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  102. These muffins are amazing I made them first your way, and then I made them with whole wheat pastry flour and smart balance dairy free butter, the recipe came out to be 16 muffins and I did the calorie count with this change and it comes up to be 104/muffin with 13g of protein. This will be a staple in my house from now on! Thanks for the idea of this recipe!

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  103. Just made these tonight, and they are delish! So light and fluffy instead of sitting in your tummy like a lead weight. I ran out of the Better'n half way through filling the centers so I used Biscoff spread and that tastes yummy too. I am very much enjoying your recipes, Gina! Thanks so much!

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  104. I think it's a little deceptive to call these light...since they are so yummy, it was hard to eat just one (ok, two!).

    Delicious.

    Oh, used whole wheat pastry flour and natural pb. Yum!

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  105. I made these yesterday and wow...they are great. I made with whole wheat flour instead of white flour and only used 8 tbsp of regular peanut butter in place of the 10 tbsp of better'n. Fabulous and very moist!

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  106. I just made these and they are fantastic! I used 2 Tbsp less peanut butter (love the better'n peanut butter in this, not plain like other reviewers) and I also used ground oatmeal instead of flour and they turned out perfect. Thanks for sharing such a delicious treat!!

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  107. I never really cook or bake but I had some bananas that were too dark to eat but I didn't have enough butter to make banana bread so I Googled low fat banana muffins and found this recipe. I just made these and LOVE them. I used Jif Omega-3 peanut butter because thats what I have and it was just fine. Great recipe! Now I'm gonna make the chicken nuggets.

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  108. UNBELIEVABLY AMAZING. These were just...wow. I used my grocery store brand's natural PB and they were great. I made one batch with a dab of PB in the middle and another with a glop of strawberry jam. WOW. I was even able to easily adapt the recipe to make a batch for my son who can't have gluten or peanuts. I used 1/2 cup sorghum flour, 1/2 cup chestnut flour, and 1/4 cup tapioca starch to replace the regular flour, and I used sunbutter (sunflower seed butter) instead of PB. The kids and my husband could barely keep out of the kitchen, and their eyes went wide as saucers when they saw these luscious things come out of the oven. THANK YOU!

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  109. Yum, yum, YUM!! Love this recipe!!

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  110. wow this recipe is amazing!!! thanks so much!!

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  111. My six year old and I made these last night and she dubbed them "peanut butter surprise" muffins! My husband and two year old gobbled them up too! What a great recipe, thanks Gina!

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  112. Just put a batch of these into the oven.
    I used wholemeal flour & reduced fat peanut butter.

    Cannot wait to taste them!

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  113. These were great. I mixed in the whole 10 Tbsp of peanut butter and I used the Dark Chocolate Dreams flavor from the Peanut Butter and Co, it only added 1 pt/muffin

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  114. I made these a while back, and they were amazing. I've tried to make them again, twice, and they caved in and basically evaporated in the oven. I used everything the same. Any ideas on why this happened??

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  115. Gina, have you tried making this with light healthy balance butter?

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  116. Scrumptious! These are delicious, a real winner of a recipie. Will make again and again. Tried them for the first time tonight and they are amazing.

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  117. These are great! How many points + are they worth if I used real peanut butter?

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  118. I just made these with PB2 and whole wheat flour in my new cupcake maker. They cooked evenly, and rose perfectly, but I didn't really "taste" the bananas OR the peanut butter! maybe it was the WW flour? Also, I thought they needed more salt, but since I only made 1/2 batch, I may have just measured that wrong :/ I will definitely be trying them again! I look forward to trying more of your recipes!
    Thanks

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  119. Despite tasting scrummy, mine turned out very dense and didn't rise very well at all :( Is there a chance I used too much/little of something, and would you know what that might have been? I had to try converting the cup measurements to grams, so perhaps my recipe was a little skewed.

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  120. I made these last night and, not having any PB alternatives on hand, made them with regular PB but with the amount halved. They were still quite delicious, though with perhaps not as big PB flavor. Yum!

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  121. I have to say that I have yet to go wrong with ANY of your recipes. I make these muffins every other week because my kids love them so much!

    Thanks!
    Marisa

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  122. These were so good! I didn't love the taste of the Better N' Butter, I didn't mind it at all in the actual muffin, but didn't really care for the little dollop in the middle. I'd definitely make the muffins again, but I'd either skip the dollop or use regular PB just for that part.

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  123. Gina any chance I can use the powdered peanut butter with this recipe??

    Thanks!

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  124. Anyone know how many points one is with regular peanut butter or crunchy? Thanks!

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  125. These were phenomenal!! I think for my next batch I might use the chocolate better n peanut butter. Or maybe just use that for the dollop in the middle. Yum!!

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  126. I've made these a few times now with PB2 and they come out wonderfully! I've found that it works best to replace the better n' peanut butter in the batter with 1/2 cup PB2 + 1/4 cup water (don't reconstitute it first) Then use regular peanut butter or better n' peanut butter for the 1/2 tsp dollop in the middle of each muffin. This makes a huge difference! The taste is WAY better than the PB2 in the center and it's the same points (4 points plus per muffin.) These are my husband's new favorite!

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    1. Thank you for this post, Leah. I used peanut flour instead of PB2 and added just a touch more brown sugar to sweeten it like PB2. I used real peanut butter in the center as per your suggestion. *kisses fingers* Fantastic!

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    2. Thanks for doing the legwork!! I've made these in the past w/ B n PB, but now have a stockpile of PB2 that I'd like to try with. Ready to go now!

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  127. I just made these and they are wonderful, I did not have the Better n' Peaunt Butter so I used regular, I also did not use the butter, I figured that there fat in the peanut butter would replace that. I creamed the peanut butter with the brown sugar and these turned out wonderful. They have a perfect muffin consistancy and real rose beautifully. I love this recipe and will make it again. I do plan on picking up the Better n' Peanut Butter to cut some more of the fat.
    Thank you, thank you, thank you

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  128. Made these again for my trainer Tim, just calculated the recipe using regular peanut butter, and no the butter, also used the Splenda Brown Sugar blend in place of brown sugar, Egg beaters in place of the egg and 3 T, of mini chocolate chips, I did half of the flour in whole wheat and it came out to 190 calories per muffin. They are wonderful! I will use the Better N' Peanut Butter then next time and that will save another 40 calories per muffin!
    Thank you! Love your recipes.

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  129. Just made this -- they were delicious! I added frozen organic wild blueberries to the batter so that they're a sort of peanut butter and jelly. We all loved them -- my two year old included!

    Gina, I made your scones last week and it called for white whole wheat flour (the other half the flour was all-purpose). Could I do the same half/half mix here?

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  130. I've got a batch in the oven right now! I had some over-ripe bananas that I was about to throw away, but this was the perfect use for them!

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  131. I made these this past week. Really amazing. I used PB2 and whole wheat flour. Also has apple butter so I used in in place of the applesauce. I really like them.

    So far everything I have made from your site has been fantastic. I really appreciate everything you do for all of us!

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  132. When you say light brown sugar do you mean light in color or light as in less sugar?

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  133. I made these and my family ate them up! Absolutely delicious and low-cal. It's great to have found a breakfast muffin that isn't so sugary and full of crap! I made them with whole wheat flour and they came out perfectly. Yum! Love the PB in the middle too, it's always a surprise when I get to the center.

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  134. I made these with all white whole wheat flour. At first I thought they were okay, but when I warmed them up and paired them with a nice glass of milk- superb!

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  135. I jsut made these to freeze in preparation for the upcoming birth of my son and I HAD to try one. They are delicious!!! In my opinion they'd be better without the added peanut butter center but that's just me. All I can really taste is peanut butter and I wanted some of that banana since PB & Banana is one of my fave sandwiches!

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  136. Has anybody tried these using PB2? These look so good! Thanks Gina!

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    1. I guess if I would have read more reviews that some people did use PB2. Going to try these soon!

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  137. Can Almond butter be substituted ? ( Peanut allergy)

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  138. Better'n peanut butter is 43 bucks at Walmart?? I'm hoping this is a typo!! I will use my All Natural from Jif anyhow, can't wait to try as I have leftover bananas I need to use up anyway. Thanks for posting!

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  139. These look delicious, thanks for sharing :) x

    Eleri Roberts

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  140. 2 of my favorite flavors in one! seems like a healthy and delicious recipe, thank you for sharing!!
    www.lettersimpromptu.blogspot.com

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  141. Do you have any suggestions for lower carb/gluten free?

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  142. Has anyone tried adding the protein powder? If so, what were the adjustments?

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  143. Yum! I've made this one several times and it is a winner! I am usually too lazy to get out my electric mixer, and it still turns around great.

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  144. YUM - Made these last night - quite tasty - I used 1 cup of whole wheat flour instead of ap flour, and instead of a dollop of PB in the center, I had some Nutella, so I used that instead. YUM!!!!! Thanks :)

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  145. One of my favorite combos!! Yum!

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  146. I made these today - followed your recipe exactly. They were awesome! Thank you!

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  147. Heavenly! I have bragged about these all over town. I like my bananas green but now, I can hardly wait for more to ripen! Thanks sooo much.

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  148. First off, my kitchen smells scrumptious! I personally like to use butter and sugar alternatives when possible, so I opted for 2 tbsp of coconut oil and a small capful of organic agave nectar (would grabbed the honey too, either way!) Also, very sadly couldn't find Better'n so I threw in a couple tbsp of Peanut Butter and Co's Mighty Maple Peanut Butter, such a sweet treat, and used Earth Balance Crunchy Peanut Butter with Flax Seed for the rest of the peanut butter elements. What I love so much about Gina's recipes is that they're flexible, you can make them your own, and always promise the foundation for something delectable, hearty, and special.

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  149. I made these last week and just put a second batch in the oven. I used egg beaters the first time since my eggs were too old to use. I had some chopped apple that had to be used and added them instead of the center PB. Not traditional but yummy. I am using the nutella idea in my next batch.

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  150. Saw this recipe this morning and made a double batch– gave 1/2 the muffins to neighbors and am hoarding the rest for ME! I followed the recipe except used 1 extra banana, regular whole wheat flour (not white whole wheat), and added a little more chocolate chips. I love all the ingredients. thanks so much!

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