Search
by Ingredient
Keefer's Hawaiian Peanut Butter Muffins

Keefer's Hawaiian Peanut Butter Muffins

StarStarStarStarHalf star

Keefer’s Hawaiian Peanut Butter Muffins recipe

YIELD

16 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

2 473
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
¾ 177
CUP ML COCONUT
shredded, optional *
¾ 177
CUP ML PECANS
chopped, or almonds, walnuts
6 9E+1
TABLESPOONS ML BUTTER
softened
6 9E+1
TABLESPOONS ML PEANUT BUTTER
creamy
1 237
CUP ML BROWN SUGAR
firmly packed *
2 2
LARGE LARGE EGGS
3 3
EACH EACH BANANAS
ripe, mashed
1 15
TABLESPOON ML AMARETTO LIQUEUR

Directions

Preheat oven to 400℉ (200℃).

Spray regular-size muffin pans with nonstick cooking spray.

In a medium bowl, stir together the flour, salt, baking powder, baking soda, coconut if using and nuts.

Set aside.

Using an electric mixer, beat the butter and peanut butter until light and fluffy.

Add the brown sugar and continue beating until well-combined.

Add the eggs, one at a time, scraping the sides of the bowl after each addition.

Stir in the bananas and Amaretto.

Gently stir the flour mixture into the peanut butter mixture just until blended.

Fill the prepared muffin pans two-thirds full.

Sprinkle more nuts if needed.

Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Remove from oven.

Let muffins cool in pan about 5 minutes before removing to wire rack.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 972 58% from fat
 % Daily Value *
Total Fat 63g 97%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 1108mg 46%
Total Carbohydrate 28g 28%
Dietary Fiber 10g 39%
Sugars g
Protein 50g
Vitamin A 14% Vitamin C 13%
Calcium 9% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
More health news

Email this recipe