Peanut Butter and Banana Muffins

Total Time
Prep 10 mins
Cook 25 mins

This is from Jessica Seinfeld's Deceptively Delicious Cookbook. I have not made these, but am posting recipes from this book upon request.

Ingredients Nutrition


  1. Preheat oven to 350. Spray muffin tins with nonstick spray.
  2. Combine 1/2 cup brown sugar, peanut butter, vegetable puree, banana, and egg in a large mixing bowl. Jessica says use a large wooden spoon.
  3. Mix the flour, baking powder, baking soda, and salt. I'd put it in bowl and combine with a whisk, but Jessica suggests putting them in a ziptop bag and shake.
  4. Fold the dry mix into the wet mix and combine until just lumpy. Don't overmix, these are muffins. Add the remaining 1/2 cup of brown sugar and stir once or twice. Jessica says this puts a crust on the top of the muffins.
  5. Divide the batter between the muffins. Cook until lightly brown and a toothpick comes out clean. 15 to 20 minutes.
  6. Store at room temp for up to two days, or freeze for up to a month.


Most Helpful

I mixed up a batch of these to try last night. I had a handful of baby carrots, so I steamed them in the microwave, and once they were softened I used my stick blender to puree the carrots and bananas in the large bowl. Two medium bananas made 1/2 cup puree. I was worried about the amount of leavening with the amount of flour, but the flavor was great. I used Gold Medal white whole wheat flour. I didn't have natural peanut butter, so Jif worked just fine for me. Great flavor, nice muffins. Thanks for sharing this recipe!

Mommy2two October 12, 2014

I made these to take as a snack to our child birth class - we are encouraged to bring healthy snacks! Everyone loved them and no one could guess the secret ingredient! I know this recipe will come in handy once our baby hits toddler-hood.

Queen of Harts May 25, 2011

These don't last two days in my house! I've made them with both carrot and cauliflower puree and I think the carrot is better since it's sweeter. I follow the recipe exactly, except that I use crunchy peanut butter instead of creamy. My husband likes these just as much as my daughter. I usually make a double batch and them freeze them individually. A few seconds in the microwave and you have a healthy breakfast, snack or dessert. I am loving the Deceptively Delicious cookbook - it's the only way I'm able to get my toddler to eat her veggies!

tessley September 12, 2010

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