Recipes / Snack

Peanut Butter Banana Muffins

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Peanut Butter Banana Muffins

Tricia
The Cook
12 Servings
11 Ingredients
13 Comments

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.

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12 Servings
11 Ingredients
13 Comments

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

  • Labels
  • 12.Muffin Liners
  • Muffin Tins

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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?

  1. Line a muffin tin with paper baking cups.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Line a muffin tin with paper baking cups.
  2. In a large mixing bowl, mix 1/2 of the brown sugar with the peanut butter, applesauce, mashed banana and egg white.
  3. Mix the whole wheat flour, baking powder, baking soda, salt, and cocoa powder in a separate bowl. Stir into wet ingredients.
  4. Add remaining 1/2 of brown sugar and stir once or twice.
  5. Stir in chocolate chips.
  6. Divide batter among muffin cups.
  7. Bake at 350 for 15-20 minutes or until toothpick comes out clean.
  8. Cool on a wire rack.

Nutrition Facts

Servings Per Recipe
12 Servings
Serving Size
about 1 muffin
Amount Per Serving
Calories
214
Total Fat
8g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
0mg
Sodium
278mg
Total Carbohydrates
36g
Fiber
3g
Sugar
23g
Protein
5g
WW Freestyle
9

Categories

shellfish-free, fish-free, diet, traditional, vegetarian, kid-friendly, fall, winter, spring, summer, kosher, low-sodium, wwsmartpoints

Categories

shellfish-free, fish-free, diet, traditional, vegetarian, kid-friendly, fall, winter, spring, summer, kosher, low-sodium, wwsmartpoints

13 Comments

Join the discussion

  1. I 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.

    Reply

  2. 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?

    Reply

    1. 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

      Reply

  3. 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!!

    Reply

  6. 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

    Reply