Peanut Butter Banana Muffins

Total Time
35mins
Prep 10 mins
Cook 25 mins

A real kid pleaser and a healthy snack, this moist muffin is perfect for peanut butter fans. I made this for my friend who is a diabetic. Instead of 2 cups all purpose flour, I used 2 cups whole wheat pastry flour and for the brown sugar I used 1/2 cup brown splenda (sugar replacement).

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F.
  2. In a large bowl, mix together the flour, brown sugar, baking powder and salt.
  3. In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.
  4. Stir the wet ingredients into the dry ingredients just until moistened.
  5. Spoon the batter into 12 well greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins.
  6. Lucy Waverman’s Fast & Fresh Cookbook.
Most Helpful

4 5

5 5

I'm also surprised by the reviews that said these were not sweet enough. I had several bananas too ripe to eat but perfect for bread. I made this recipe exactly as shown, but did use Honey Peanut Butter (because that's what I eat normally) and also added 1/2 cup mini chocolate chips to the original recipe. I took them to work and they loved them. Recipe for me made 16 muffins. A super easy recipe with simple ingredients always on hand, so I'll definitely keep this recipe handy for quick muffins. Thanks for posting it!

5 5

I made these muffins. They've just came out of the oven. The kitchen smells like we are in muffin heaven. I didn't read the comments before and to be honest I am shocked how many people gave such a bad review. Btw. I never give a review and keep my opinion for myself, but I have to speak up. More sugar? Nope! Ripe bananas? Yes!!! My family - even my mother-in- law likes them as they turned out fantastic!!! I put chocolate chips because my 4 year old son wanted them with the banana, but it didn't make the muffins for sweeter... So people. Cut back on sugar!!! Greetings from Germany!