Peanut Butter and Banana Muffins

READY IN: 35mins
Recipe by gourmetmomma

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

Top Review by Mommy2two

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!

Ingredients Nutrition

Directions

  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.

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