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Very P-Nutty Muffins

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Very P-Nutty Muffins

P-Nutty Muffins recipe

 

Yield

12 servings

Prep

20 min

Cook

25 min

Ready

60 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ⅔ cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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1 each bananas
ripe
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cup peanut butter
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½ cup sugar
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2 large eggs
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cup sour cream
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Ingredients

Amount Measure Ingredient Features
394 ml all-purpose flour
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1E+1 ml baking powder
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5 ml cinnamon
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2.5 ml nutmeg
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1 each bananas
ripe
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79 ml peanut butter
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118 ml sugar
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2 large eggs
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158 ml sour cream
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Directions

Preheat oven to 450F.

Place paper liners in muffin tin, set aside.

Combine flour, baking powder, cinnamon, and nutmeg in medium bowl.

Toss to blend with fork. Set aside.

Peel banana, break into small pieces, and set it aside on wax paper.

In large mixing bowl, combine peanut butter and sugar.

Mix at medium speed to blend. Stop when necessary to scrape sides of bowl with rubber scraper.

Add eggs and blend.

Add banana and blend. Add flour mixture in two stages and mix until it is completely incorporated.

Do not over mix. Add sour cream and blend.

Spoon batter into muffin cups until they are about ¾ fulled.

With mitted hands, carefully place pan in oven and bake for 25 minutes.

Turn oven off and with mitted hands, carefully remove muffin pan and set it on cooling rack for 10 minutes.

With your mitts on, carefully tip tin on its side to let muffins fall out.

If there is a stubborn muffin, use table knife to loosen it.

Once muffins are completely cool wrap them in plastic wrap and freeze.

Makes 12 muffins.

Note: You can always add some chia seeds, or nuts for a healthier result.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 18636% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 52mg 2%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 2%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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