Moist and delicious muffins made with ripe mashed bananas, apple sauce and Better'n Peanut Butter. These are so awesome!
I had a request to make low fat banana peanut butter muffins a few weeks ago and figured even though it's not something I would normally eat, I'm sure you would all like them. Well who knew how good they would be!
I put a little extra peanut butter in the center of each muffin to give you the extra peanut butter flavor when you bite in. The only way I could make these light was to use Better'n Peanut Butter, I buy it at Trader Joe's. I'm sure PB2 would work as well but I haven't tried it in this recipe. Of course, regular peanut butter would work too but 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: 160.6 • Fat: 3 g • Protein: 3.9 g • Carb: 30.8 g • Fiber: 1.6 g • Sugar: 13.2 g
Sodium: 104.3 mg
- 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)
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.