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.
Delicious! Made as is except added in a handful of semisweet chocolate chips. Perfect use for my overripe bananas. I got 18 muffins out of this recipe.
Followed the recipe exactly and loved these muffins! They are lightly sweetened and moist. For a sweeter muffin, you could swap the brown sugar for white, or as many have suggested, add chocolate chips. The adults and children in our family loved the recipe just the way it is (but the chocolate chips OR MAYBE NUTELLA!!M may be tried in our next batch)!