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).
- 2 cups all-purpose flour
- 1⁄2 cup lightly packed brown sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup peanut butter
- 2 tablespoons vegetable oil
- 2 eggs
- 3⁄4 cup milk
- 2 ripe bananas, mashed
- Preheat the oven to 375°F.
- In a large bowl, mix together the flour, brown sugar, baking powder and salt.
- In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.
- Stir the wet ingredients into the dry ingredients just until moistened.
- 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.
- Lucy Waverman’s Fast & Fresh Cookbook.
This recipe produces tasteless muffins. Definitely needs more sugar!!
Following this recipe as written produced a lightly sweet, fluffy muffin. My 7 year old and husband loved it. I made 8 muffins, then added about 1/2 cup semi sweet chocolate chips and made 16 more (24 total). My 2, 8, and 10 year olds and I loved these. Seriously over ripe bananas are key to adequate sweetness in this recipe. Peanut butter in and of itself is not super sweet. Chocolate adds some sweetness, of course, but the muffins were good without them. We just really like the combo of peanut butter and chocolate!