| Serves: |
Makes 12 muffins |
| Cooking Time: |
36 minutes |
This recipe puts a spin on the classic combination of peanut butter and bananas. Topped with high-quality U.S. peanuts, these versatile muffins are a perfect treat!
Ingredients:
| ½ cup |
unsalted butter |
125 mL |
| ⅓ cup |
peanut butter |
75 mL |
| 1 ¼ cups |
all-purpose flour |
300 mL |
| ½ cup |
whole wheat flour |
125 mL |
| 2 tsp |
baking powder |
10 mL |
| 1 tsp |
cinnamon |
5 mL |
| ½ tsp |
baking soda |
2 mL |
| ¾ cup |
granulated sugar |
175 mL |
| 2 |
eggs |
2 |
| 1 cup |
very ripe mashed bananas, about 2 large |
250 mL |
| 2 tsp |
vanilla |
10 mL |
| ⅓ cup |
unsalted peanuts, chopped |
75 mL |
Directions:
Preheat oven to 375F (190C). Lightly spray or grease 12 muffin tins. In a small saucepan melt butter over medium heat. Whisk in peanut butter. Pour into a large bowl to cool. In a medium bowl, place flours, baking powder, cinnamon and baking soda. Whisk together ensuring there are no lumps.
Stir sugar into cooled peanut butter mixture. Then stir in eggs until completely blended. Stir in bananas and vanilla. Gradually add flour mixture, stirring just until combined.
Spoon into muffin tins. Sprinkle with peanuts, gently pushing into batter. Bake in centre of preheated oven until golden and a skewer inserted in centre comes out clean, 16 to 18 minutes. Remove muffins from pan to a rack to cool.
Nutritional Information:
| PER MUFFIN: |
|
| Calories: |
335 |
| Protein: |
8 g |
| Total Fat: |
15 g total fat (6 g saturated fat, 0.4 g trans fat, 3 g monounsaturated fat, 1 g polyunsaturated fat) |
| Carbohydrates: |
45 g |
| Cholesterol: |
51 mg |
| Fibre: |
3 g |
| Sugars: |
16 g |
| Sodium: |
128 mg |
| Potassium: |
160 mg |
| Calcium (2 % DV): |
18 mg |
| Iron (14 % DV): |
2 mg |
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here.