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!
Yield: 12 servings
4.84 from 12 votes

Peanut Butter Banana Muffins

Total Time: 45 mins
Course: Breakfast, Brunch
Cuisine: American
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!

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)

Instructions

  • 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.

Nutrition

Serving: 1muffin, Calories: 161kcal, Carbohydrates: 31g, Protein: 4g, Fat: 3g, Sodium: 104mg, Fiber: 1.5g, Sugar: 13g
Freestyle Points: 5
Points +: 4