Yummy Peanut Butter Banana Muffins
A real kid pleaser and a healthy snack, this moist muffin is prefect for peanut butter fans.
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
brown sugar
lightly packed |
*
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
peanut butter
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
milk
|
|
| 2 | each |
bananas
ripe, mashed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
brown sugar
lightly packed |
*
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
peanut butter
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
milk
|
|
| 2 | each |
bananas
ripe, mashed |
|
Directions
Preheat the oven to 375℉ (190℃).
In a large bowl, mix together the flour, brown sugar, baking powder, and salt.
In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.
Stir the wet ingredients into the dry ingredients just until moistened.
Spoon the batter into 12 well-greased muffin cups.
Sprinkle some oats and ground cinnamon if desired.
Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
