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    You are in: Home / Recipes / Peanut Butter and Banana Muffins Recipe
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    Peanut Butter and Banana Muffins

    Peanut Butter and Banana Muffins. Photo by Mommy2two

    1/1 Photo of Peanut Butter and Banana Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    gourmetmomma's Note:

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

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350. Spray muffin tins with nonstick spray.
    2. 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. 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. 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. 5
      Divide the batter between the muffins. Cook until lightly brown and a toothpick comes out clean. 15 to 20 minutes.
    6. 6
      Store at room temp for up to two days, or freeze for up to a month.

    Ratings & Reviews:

    • on October 12, 2014

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 25, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Peanut Butter and Banana Muffins

    Serving Size: 1 (691 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 179.0
     
    Calories from Fat 51
    28%
    Total Fat 5.7 g
    8%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 247.5 mg
    10%
    Total Carbohydrate 30.0 g
    10%
    Dietary Fiber 2.1 g
    8%
    Sugars 20.2 g
    80%
    Protein 4.4 g
    8%

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