Total Time
30mins
Prep 10 mins
Cook 20 mins

I got this recipe from a friend many years ago at work. I like it because it uses whole wheat flour and does not call for a lot of oil. My kids enjoy these muffins too.

Ingredients Nutrition

Directions

  1. Mix dry ingredients together in bowl.
  2. Stir together in another bowl mashed bananas, egg, peanut butter and oil.
  3. Add liquid ingredients to dry ingredients and stir until just blended.
  4. Place in 12 large paper lined muffin tin.
  5. Bake in pre-heated 350 degree oven for approx. 20 minutes or until lightly golden.
Most Helpful

4 5

We really liked these! I used 1 c oat flour and 1/2 c whole grain white wheat and the texture was great. They were plenty sweet with the three bananas and 1/4 c brown sugar. I agree that they need more than 2 T of peanut butter; I used 3 T and cut the oil down to only 1 T and you could taste the PB just fine. Crunchy pb adds a nice touch to the texture, too :). My baking time was right around 19 minutes, so it must just depend on your oven. DS wasn't in the mood for banana muffins this AM so I conned him into it by sprinkling chocolate chips over half of the batch--that was a yummy addition for all of us! Thanks for posting!

4 5

Great texture but I need to work on the flavor. I substituted applesauce for the oil & used red fat PB. I thought I only needed 2 bananas because 3 seemed like a lot but I was wrong! 3 are necessary! Next time I plan to add 1/4 cup Splenda & some cinnamon to kick up the taste. But I loved how moist they were & worth the effot. Baking time for me was also around 15 min, not 20. Thanks!

I found this needed a bit more peanut butter. The P B taste was there but not to the degree I thought it would be. I'll kick it upnext time.