Sunday mornings are a little better when I make these deliciously moist peanut butter 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!
3ripe medium bananas
1/3cupunsweetened apple sauce
1 1/4cupsunbleached all purpose flour
1/3cuplight brown sugar
2large egg whites
10tbspBetter'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.