Peanut Butter Banana Muffins
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).
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INGREDIENTS
Nutrition- 2cups all-purpose flour
- 1⁄2cup lightly packed brown sugar
- 1tablespoon baking powder
- 1⁄4teaspoon salt
- 1⁄2cup peanut butter
- 2tablespoons vegetable oil
- 2
- 3⁄4cup milk
- 2
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DIRECTIONS
- 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.
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