Ingredients
-
2
-
1/2
-
1
-
1/4
-
1/2
-
2
-
2
-
3/4
-
2
-
-
-
-
-
-
Directions
Peanut Butter Banana Muffins,A real kid pleaser and a healthy snack, this moist muffin is perfect for peanut butter fans. I made this for my friend who is a diabetic. Instead of 2 cups all purpose flour, used 2 cups whole wheat pastry flour and for the brown sugar used 1/2 cup brown splenda (sugar replacement).,Made them and they are good, I’ll admit my first bite I was like yeah, some people say bland I say subtle, used smaller muffin pan thatmakes 12, cooked for 20 minutes and the top was light but they cooked through well;sides were nicely browned, and the moisture made them! Me and my sons loved them my daughter though is one of those sweet tooth people, I may add a extra banana for her, she took one bite and was like no,i have two boys 14 and 16 my house is the place to get snacks and hang so i always have more boys in the house. when i make these there is not a crumb left. if i want one i have to get it out of the pan before the boys do. i do add chocolate chips and a little cinnamon but otherwise a great recipe and don’t feel bad for giving them too much sugar.
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Steps
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1
Done
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Preheat the Oven to 375f. |
|
2
Done
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in a Large Bowl, Mix Together the Flour, Brown Sugar, Baking Powder and Salt. |
|
3
Done
|
in a Separate Bowl, Beat Together the Peanut Butter, Oil, Eggs, Milk and Bananas. |
|
4
Done
|
Stir the Wet Ingredients Into the Dry Ingredients Just Until Moistened. |
|
5
Done
|
Spoon the Batter Into 12 Well Greased Muffin Cups. Bake For 20 to 25 Minutes, or Until a Toothpick Inserted in the Centre of a Muffin Comes Out Clean. Makes 12 Muffins. |
|
6
Done
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Lucy Wavermans Fast & Fresh Cookbook. |
