Peanut Butter Banana Muffins
User Reviews
5
Peanut Butter Banana Muffins
Description
The recipe uses white whole wheat flour, oats, and a mix of white and brown sugars combined with leaveners for balanced rise. Wet ingredients include egg, milk, oil, vanilla, mashed bananas, and peanut butter integrated gently to keep the crumb tender. A small spoonful of peanut butter is added on top of each muffin before baking, creating a flavor swirl. Baking at 375 degrees for about 17-20 minutes yields muffins that are fully cooked with a slightly domed top and moist interior.
These muffins suit morning meals or an on-the-go snack, providing banana sweetness with a mild nutty depth. Their texture is soft with some chewiness from the oats.
They should be stored airtight at room temperature for a few days, refrigerated for up to a week, or frozen for up to three months to extend freshness without losing texture.
Ingredients
- 2 cups white whole wheat flour
- 1 cup old fashioned oats
- ¼ cup white sugar
- ½ cup brown sugar packed
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1 cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 banana mashed
- ¼ cup peanut butter
Instructions
- Preheat oven to 375 degrees Fahrenheit. Prepare a muffin tin with non stick cooking spray or muffin liners. Set aside.
- In a medium bowl combine the flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. Stir until combined.
- In a different large bowl beat the egg. Add milk, oil, vanilla, and mashed bananas. Stir to mix ingredients until well combined.
- Add flour mixture to banana mixture and stir until just combined; do not over stir.
- Divide batter evenly between 12 muffin cups.
- Add a teaspoon of peanut butter to top of muffin and cut into batter with a knife or toothpick.
- Bake at 375 degrees Fahrenheit for 17-20 minutes or until tested done.
Notes
- Store muffins in an airtight container at room temperature for 2-3 days.
- Refrigerate muffins to keep for up to a week.
- Freeze wrapped muffins or in a sealed container for up to 3 months.
- Use muffin liners or nonstick spray for easy removal.
- Do not overmix batter to preserve a tender crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 204kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 2mg | 1% |
| Sodium | 224mg | 9% |
| Potassium | 255mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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