Wednesday, March 4, 2015
Peanut Butter Banana Muffins
We are on a muffin kick here lately. They are easy to make with a two year old "helper" and a newborn observer! These muffins were a great way to use some very ripe bananas we had on the counter. They were the perfect blend of peanut butter and bananas in my opinion.
This recipe makes 12 muffins.
2 large ripe bananas
1/3 C unsweetened applesauce
1 1/4 C flour
3/4 tsp baking soda
1/4 tsp salt
2 TBSP butter, softened
1/3 C brown sugar
2 large egg whites
1/2 tsp vanilla
10 TBSP peanut butter (divided - 8TBSP and 2 TBSP)
Preheat the oven to 325.
Line 12 muffin tins with liners or a light layer of cooking spray.
In a large bowl, cream together the butter and sugar.
Add the egg whites, vanilla, vanilla, 8 TBSP peanut butter, bananas, and applesauce.
Stir in the flour, baking soda, and salt until just combined (do not over mix the batter).
Fill each muffin tin half way with half of the batter.
Place a small spoonful of peanut butter on the top (divide the remaining 2 TBSP of peanut butter evenly among the 12 muffins).
Cover the peanut butter drops with the remaining batter.
Bake for 25 minutes until a toothpick comes out clean (of the batter...there may be some peanut butter).
Let the muffins cool for 5 minutes in the pan and then remove them from the pan and finish cooling them on a wire rack.
This recipe is adapted slightly from www.skinnytaste.com.