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 • Points +: 4 pts • Smart Points: 5
Calories: 161 • Fat: 3 g • Protein: 3.9 g • Carb: 31 g • Fiber: 1.6 g • Sugar: 13 g
Sodium: 104 mg
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.