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!
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.
This recipe appealed to me too because of the use of the whole wheat flour. Nice healthy muffin for my little ones.....though I did throw in a handful each of chocolate & peanut butter chips because I happened to have them for a little treat! Maybe it was just my particular oven??...... but my toothpick was coming out pretty clean at around 13 minutes!!!!!!!and I probably took them out I think it was around 14/15 minutes. 20 minutes would have been too long in my case, so you may want to watch the cooking time. I found these to be better on the second day. Good muffin,thanks Donna!
This is a wonderful recipe. I made the muffins yesterday Evening. My husband enjoyed it, especially since it is very very low in fat. The only change I made was to add chopped walnuts. Yummy this is very very good.. Thank you for sharing...