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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 12, 2014

      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!

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    • on May 25, 2011

      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.

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    • on September 12, 2010

      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!

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    • on June 30, 2009

      I loved this! I made them for my kids. You cannot even taste the carrot puree...and I used white flour instead of wheat. Also, I made them in the mini muffin tin to make them kid friendly! Loved it!

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    • on March 24, 2008

      I made these yesterday and I don't think there are any left. My sister (who is one of the pickiest 27 yo's I know and who claims she can tell if there's any thing in a dish that she doesn't like...which is most vegetables) even liked them. I made them with cauliflower (you cannot taste it!) and all purpose flour b/c I didn't have wheat on hand. I'll definitely make them again.

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    • on December 19, 2007

      While these were tasty, they're certainly not flying out of my kitchen like most muffins do. I think it's because they are really dark and everyone thinks they're burnt. I had a really hard time with the cook time - after 20 minutes they were still totally doughy in the centers, but the outsides were starting to brown. Maybe I made them too large? I got 12 muffins. They didn't rise real well either, they actually sunk down in the centers - again, something I think happened because of the cook time. Next time I'll cook them about 30-40 minutes at 325. I am glad this was posted though, gourmetmomma, because I was anxious to try some of the Deceptively Delicious recipes! Thanks!

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    • on October 17, 2007

      I was surprised at how good these were! I happened to have a pureed carrot/sweet potato mix and pureed cauliflower in my freezer, so I did a 1/4 cup of each. Still very yummy!

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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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