Peanut Butter Banana Muffins
Peanut butter and banana are a flavor combination that can't be beat. These muffins highlight that classic twosome and sprinkle in a few chocolate chips for good measure. Moist, sweet, and fresh out of the oven they can make even the dreariest winter morning enjoyable.
Ingredients
- 1 cup Brown Sugar
- ½ cups Peanut Butter, Creamy
- ½ cups Applesauce
- ½ cups peel and mash Banana
- 1 individual Egg White
- 1 cup Flour, Whole Wheat
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- ⅓ cups Cocoa Powder
- ¼ cups Chocolate Chips
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Line a muffin tin with paper baking cups.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Line a muffin tin with paper baking cups.
- In a large mixing bowl, mix 1/2 of the brown sugar with the peanut butter, applesauce, mashed banana and egg white.
- Mix the whole wheat flour, baking powder, baking soda, salt, and cocoa powder in a separate bowl. Stir into wet ingredients.
- Add remaining 1/2 of brown sugar and stir once or twice.
- Stir in chocolate chips.
- Divide batter among muffin cups.
- Bake at 350 for 15-20 minutes or until toothpick comes out clean.
- Cool on a wire rack.
13 Comments
Join the discussionI had bananas to use up, so made these this morning as soon as I saw the post. Oh they are yummy! I did add the cocoa, and used white choc chips instead of regular. Chopped pecans would be very good too. Thank you for posting such a nice treat this morning.
Glad you liked it!
I have mixed my batter and it is extremely dry, Is it supposed to be like normal muffin batter? Is there no water or oil in this recipe, just applesauce and egg white for moisture?
I had to add milk is was so dry it wouldn’t combine. Also it only made 10 :s still baking so will give a verdict later
So I baked these up and they came out perfectly! I was surprised they weren’t as sweet as I thought they would be but that’s a good thing! It just shows how much sugar is in most muffins. Thanks for the fantastic recipe!!
I entered this recipe into my weight watchers recipe builder and it showed that each muffin is 6 pts plus??
Yes Anna I recalculated and you are correct.
Will these be just as tasty using all purpose flour? That’s all I have on hand. :-\
Also, I entered these into a calorie counter that I use to track my food and they’re almost 200 calories each.
Jenn I recalculated and they are about 186 calories each.
Yes they should, however your points could go up.
I made these using sorghum for some of the brown sugar and they were very moist and yummy! Next time I will add black walnuts, I used raisins this time
That sounds delicious, Kim! We’re so glad you liked it!